Chicken Pot Pie VII

Chicken Pot Pie VII

43 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Recipe by  ANTIE DI

“You can play with this recipe by changing the meat or soup to anything that goes together and sounds good to you. I freeze this for those last minute meals or for the times my husband has to cook.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 400 degrees F (200 degrees C.)
  2. In a large bowl, combine flour and onion salt. Cut in shortening until mixture resembles coarse crumbs. Add water and stir until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10 inch pie plate. Place bottom crust in pie plate and roll out top crust.
  3. In a large cast iron frying pan, heat 1 tablespoon shortening. Add chicken and onion and cook until mixture is just browned. Stir in beans and season with onion salt, sugar, garlic powder, pepper, and oregano. Stir in condensed soup. Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.
  4. Bake in the preheated oven for 25 minutes, or until golden brown.

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Reviews (43)

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Ok I admit that I didn't make the homemade crust (did the frozen kind). I did make it following everything except I had a wierd idea to add a jar chicken gravy. It turned out wonderful and my hubby bragged so I'd say this is a winner.



I love this recipe, I use carrots, potatoes & onions rather than green beans. And bake it 15 to 20 minutes longer to make sure the crust is nice & flaky.



I've never made a pastry dough or a pot pie! I made this and we 100% love this! It was fantastic. Took others suggestions and added spices. To the spice mixture we added 1/4 t of Italian Seasonings & 1/4t of Mrs Dash Garlic & Herb Seasonings. Also, while chicken cubes were frying I sprinkled chicken with salt. Omitted the Onion & replaced with 1/4t Onion Powder. Let it cook about 5 min. each side. Replaced the beans with 1 can drained corn. I made the dough a couple times because I thought it was rather dry & maybe I did something wrong. Anyhow, it was hard to roll out, it was brittle & wasn't working like a dough. I got it to work by using it as is & I am glad I did. Placed it in my 9" glass pie dish. Baked it with the ingr. inside covered with the Top Dough & made slits. It was done in 24 min. It was phenomenal! This whole pie is exactly what I was looking for today! A quick and easy lunch that was really made in minutes. The thing that was a little bit of time was the pie crust and I am glad I made it, even my picky husband said it was wonderful and flaky and tasted awesome. Yes, he said awesome! He also said this was the best Chicken Pot Pie he ever had! He finished it off in a couple days & asked me to make it every week! Great! I will make this often, although not weekly! UPDATE: Made this again & again, now I pre-chilled the shortening for 1hr first. Also, roll out dough between 2 sheets of wax paper. Perfection!

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Amount Per Serving (8 total)

  • Calories
  • 419 cal
  • 21%
  • Fat
  • 24.1 g
  • 37%
  • Carbs
  • 32.2 g
  • 10%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 1343 mg
  • 54%

Based on a 2,000 calorie diet



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Chicken Pot Pie VIII


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Holiday Chicken Pot Pie