Ultimate Chicken Pot Pie

Ultimate Chicken Pot Pie

9

"Using convenience products like canned soup, cooked chicken, frozen veggies and refrigerated pie crusts make this comfort food classic a cinch to prepare. It's chock full of flavor and ready in just 50 minutes."

Ingredients

50 m servings 809 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 809 kcal
  • 40%
  • Fat:
  • 49.4 g
  • 76%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1270 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 400 degrees F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
  2. Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
  3. Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.

Footnotes

  • Make-Ahead: Bake 2 pot pies, eat one now and freeze one for later!
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Reviews

9
  1. 11 Ratings

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Tried this recipe tonight.the only change I made was I used 2 cans of cream of chicken (because I like a wetter pie) and a bit more chicken. It was phenomenal!! Better than I anticipated!

My whole family loves this recipe!! My husband has requested that I add this to my list of "regular" dishes. Instead of using frozen pie crust I used "Ruth's Grandma's Pie Crust" found on this...

This was a major hit with my family. I did not have the roll out pillsbury ready made pie crust, so I used two deep dish ready made pie crusts, one for holding the filling, the other for the top...