Terry's Favorite Easy Chicken Pie

Terry's Favorite Easy Chicken Pie

86 Reviews 3 Pics
Sunflower
Recipe by  Sunflower

“This pie is easy to make and is wonderful comfort food. This is my husband's favorite meal.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
  3. Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
  4. Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.

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Reviews (86)

Rate This Recipe
Gracehatter
33

Gracehatter

Excellent, as usual I read the reviews 1st and followed some suggestions. I used cream of mushroom soup and used 1/2 of the cream cheese. I wanted to use what was on hand so I diced an onion, 1/4 cup celery and leaves and sauted and also 1/2 cup of rehydrated mushrooms (Sam's Club carries Tone's dried), 1/4 cup diced sauted carrots and 1/2 cup fresh brocoli sauted. WOW---this is outstanding and I can see where it would be just fine as a company dish. I'm going to try cream of roasted garlic and potato soup next time!!

MommaJ
26

MommaJ

OMG! Yummie!!! This was so easy and so good. I did listen to past reviews about cutting the cream chez to 4oz., then I sauteed garlic, onions and potatoes. Mixed it all together and sprinkled savory seasoning, garlic, onion powder, lots of pepper and mix and then pour into my prebaked regular pie crust. I then flipped over my second thawed out pie crust on top and made some slits on the top and baked I don't like dark crust so i covered my edges with tin foil. Tip; cook in the regular pan the crust come in and place a lined cookie sheet with tin foil underneath then place pie in center of foiled pan and bring foil up around the edges for perfect crust and no clean up or extra dishes Hip Hip Hooray!

RivertownMom
22

RivertownMom

I made this for the second time tonight and even though I made extra it was ALL gone! I changed the cream cheese / soup ratio to favor the soup a bit more. I used leftover chicken thigh meat and for the veggies I used carrots (fresh), peas (frozen), leftover boiled new potatoes, and chopped shallots. I only wish I had pre-sauteed the carrots and the shallots since they weren't quite as done as I would have liked. I also added pepper and ground savory (poultry seasoning would work as well) and the flavor was heavenly. This is going to be a staple in our house for many years to come. Thanks Terry!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 532 cal
  • 27%
  • Fat
  • 32.5 g
  • 50%
  • Carbs
  • 30.6 g
  • 10%
  • Protein
  • 28.8 g
  • 58%
  • Cholesterol
  • 105 mg
  • 35%
  • Sodium
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

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