Chicken Pot Pie VI

Chicken Pot Pie VI

216 Reviews 19 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Angie Smothermon
Recipe by  Angie Smothermon

“This is a simple and delicious recipe I received from a friend. Chock-full of tender veggies, gooey cheese, and moist chicken.”

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Adjust Servings

Original recipe yields 1 casserole



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
  2. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
  3. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
  4. Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
  5. Bake in preheated oven for 50 minutes, until pastry is golden brown.

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Reviews (216)

Rate This Recipe


This was the most awesome chicken pot pie ever!!! I used a whole onion and an 8 oz. container of sliced mushrooms from the produce aisle...I also used cream of chicken and cream of celery....that's what I had on hand. I also used fat free cheeses and 98% fat free soups and just added 1/2 cup skim milk. I bought 2 Pillsbury pie crusts and used all but one half of one to make the crust in a 9x13 casserole dish....I used the extra pastry to make flower embellishments on the crust. Will definitely make this again!!! Make sure and brush your crust with an egg wash to get it nice and golden and crunchy!!

Sheila Worley

Sheila Worley

This is one of my familys fave`s! I modify the recipe a bit by using a casserole dish to layer my chopped chicken on bottom,then I add my veggies etc. on top of that and the cheese is on top of that.I make a crust for the top by using 2 cups of self-rising flour,a stick of butter(real buuter) and chicken broth to make a batter that I pour on top and bake til brown.This is moist and delicious!



Excellent recipe! I made it last night and my husband and I loved it. I've never made chicken pot pie before, so I was a little worried, but I followed the recipe and it turned out great. My husband even took the leftovers to work today for some of his coworkers to try! Thanks Angie!

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Amount Per Serving (6 total)

  • Calories
  • 648 cal
  • 32%
  • Fat
  • 37.3 g
  • 57%
  • Carbs
  • 44.5 g
  • 14%
  • Protein
  • 33.8 g
  • 68%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet



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Chicken Pot Pie II


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Holiday Chicken Pot Pie