Luscious Chicken Pot Pie

Luscious Chicken Pot Pie

156 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Recipe by  Michael


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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 365 degrees F (185 degrees C). Fit bottom pastry into a 10 inch pie plate.
  2. In a large bowl, combine chicken, soup, and vegetables. Mix well and pour into crust. Cover with top pastry. Seal edges and cut steam vents in top.
  3. Bake in preheated oven for 45 minutes, until crust is golden brown.

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Reviews (156)

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Kathy Kimball

Kathy Kimball

Oh my goodness!!! This was amazing!! I did a few things to it on my own - I didn't have time to look at other reviews first. I used the Pillsbury crust - to DIE FOR!! I also added some garlic powder - not a lot - but I put it in about everything I make. I also added some dried onions - next time I think I will try to saute real onion with the chicken and brown them both a little bit before putting them in. I also don't have a lot of canned veggies - my husband only likes frozen - so I threw a can of corn in with some frozen veggies that I barely cooked and drained them. I used one can of cream of chicken, and the other can was a creamy herbed chicken (Campbell's). I wasn't too sure of that, but it was great!! I followed the directions on the crust package to cover the rim of the crust after 10 minutes - my husband was asking for leftovers the next night!!!! This was so good even my picky 4 and 2 year olds ate most of it!! Thank you for this MUST HAVE!!



This chicken pot pie was better than I could have imagined! This was my first pot pie and I even made the crust myself! Both a first for me. My wife and I ate over half the pie at one setting. She said it was better than any pot pie she had ever eaten. The only things I changed were adding a little chopped up onion and I used potato soup instead of chicken soup because I love potato soup. I highly recomend this as a great tasting meal in itself!



Very good. My husband and 4 kids love this. I also sprinkle salt, pepper, garlic and onion and used one can of Cream of Chicken and one can of Cream of Potato soup. I also only use 3 small cans of mixed peas and is stuffed otherwise. To make this even easier you can buy cooked chicken in a package. Simple and yummy! Thanks for the recipe Michael

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Amount Per Serving (8 total)

  • Calories
  • 507 cal
  • 25%
  • Fat
  • 27.3 g
  • 42%
  • Carbs
  • 42 g
  • 14%
  • Protein
  • 22.5 g
  • 45%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 1174 mg
  • 47%

Based on a 2,000 calorie diet



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Chicken Pot Pie VI


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Holiday Chicken Pot Pie