Chicken Pot Pie III424 Reviews
“A hot hearty chicken pot pie that is easy to fix.” - by Leslie Brown
Original recipe yields 1 pie
- Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
- Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
- Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
- Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
- Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.
Amount Per Serving (8 total)
- 346 cal
- 18.7 g
- 32 g
Based on a 2,000 calorie diet
Reviews (424)Rate This Recipe
"This is so amazingly good. My husband said it was the best thing I ever made, and he is a tough critic. I think he thinks I made the crust from scratch but I used the pillsbury ready made crust in th..." See moree long red box, it was so good. I also used both of the cans of soup and half of the thyme and did not put the cookie sheet under it when baking per another reviewer and the crust was perfect. Even my ten year old said how much he loved it, and had leftovers later that night for a snack and I don't think he has ever done that willlingly! I have been coming on this sight for two years and I have tried many recipes, some good, some not so good and some really good that made it into my recipe box but this is the first one that prompted me to write a review! Three of us ate the whole thing in one night. I have been on a quest to find good recipes that stand the test of time to hand down to my kids and this will make the cut for sure! Thanks so much for posting it!!"
"Thank you for a GREAT starter recipe! Like others have said, my Hubby doesn't like pot pies, but he liked this one! I did tweak it ... two full cans - one mushroom and one potato (I HATE celery!) - ..." See moregarlic powder, and I didn't blanch the veggies. Oh, and in the spirit of being someone too lazy to blanch veggies, I also used canned chicken - one 13 oz from a warehouse store. (Told Hubby it was boiled, and then he thought it was really good! LOL) I would suggest you let it sit when you take it out of the oven for at least 5 minutes before cutting ... it will solidify a bit that way. Really yummy! Sent it off to a friend in the hospital and they asked for the recipe. UPDATED: Thought I would point out an easy way to cover the edges of the pie ... have a square of foil that is big enough to cover the pie, fold it in half, and cut a half circle out ... this will leave just the sides covered."
"Thank you for sharing....as most good cooks who have a tendency to add/subtract from recipes, I did too. But the basics were right here in the original recipe. I used Marie Collanders Deep dish pie ..." See moreshell (frozen)for the bottom crust and Ritz regular crust for the top crust. Put an egg wash on the bottom crust before adding the chicken mixture. To recipe I added mushrooms (small can), garlic powder, onion powder, a little Lawry's Seasoned Salt, black pepper. Covered with top crust and brushed on egg wash. What a wonderful pie this makes. Baked 350 degrees for 55 minutes. Beautiful golden brown, top and bottom. The basic recipe is so good that you can add whatever your heart desires to it or leave it as it is. Either way would be DELICIOUS! This is a keeper, so I threw out all my old recipes. LOL. Something was not done properly if it didn't turn out as above. The filling was great....not soggy or runny. Everything held in place. I let stand 10 minutes after I removed it from the oven for the filling to settle down before cutting. This is a no-brainer recipe."
Chicken Pot Pie VI
Old Fashioned Chicken Pot Pie
Just swipe to see more like this.