Chicken Pot Pie V

Chicken Pot Pie V


"This dinner pie is full of tender vegetables, herbs, and moist chicken breast in a creamy sauce. Quick, easy, and lower in fat to boot!"


55 m servings 467 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1649 mg
  • 66%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Crust: Mix together 1 cup flour, baking powder, sage, and 1/4 teaspoon salt. Cut in butter or margarine until mixture is crumbly. Stir in milk. Gather dough into a ball, wrap in plastic, and allow to rest in refrigerator.
  3. Spray a large nonstick skillet with cooking spray. Cook onions and garlic together over medium heat until soft, about 5 minutes. Add broth, potatoes, carrots, and mixed vegetables. Simmer partially covered for 12 minutes. Potatoes should be slightly undercooked.
  4. In a small bowl, combine cream of chicken soup and flour. Mix until smooth. Add mixture to vegetables along with chicken, parsley, basil, thyme, salt, and pepper. Pour mixture into a 2 quart casserole dish.
  5. Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.
  6. Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.
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  1. 88 Ratings


Definately a winner!!! Everything was great, I did make some changes. I took the advice of others and added double the cream soup and double the broth...a must (just don't double anything else...

Wow...this was really good! I did read the reviews before I made this so I added 2 cans of crm of chkn soup and cut the potatoes down to one cup. This was nice and creamy and did not get dry at ...

This was a very good potpie! I made 2 to freeze and we decided to keep it out and eat potpie for 3 days instead. I made it in a pieplate also so just increased the dough recipe as someone sugg...

Comfort food at its best! I rubbed about 1 lb. of chicken breasts lightly with olive oil and seasoned them with salt, pepper and a pinch of rosemary before roasting. It yielded a little more tha...

WOW this was a hit. My entire family gobbled it up! No left overs what so ever.

Good basic recipe to build on. The crust is pretty easy to work with (though I had to add more milk to keep it pliable). For the people who thought this wasn't creamy enough: try adding just 1 ...

OH MY GOD!!!! My husband and I ate the ENTIRE thing in one sitting. We like the adition of 1 1/2 cups of cheese. We also use brocoloi, carrot, and cauliflower as our frozen veggie mix. FAB...

I basically followed the recipe. It does need some additional liquid, so I would add about 1/2 to 3/4 cup more chicken stock next time. I also think a chicken bouillon cube would add to the fl...

Decently tasty, but took over an hour and a half to prepare!