Old Fashioned Chicken Pot Pie

Old Fashioned Chicken Pot Pie


"This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!"

Ingredients 35 m {{adjustedServings}} servings 702 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 702 kcal
  • 35%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 43.2 g
  • 86%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  2. In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
  3. Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
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Reviews 45

  1. 52 Ratings


Very good. Used 2 cans cooked chicken, 1 can Cream of Potato, 1 can Cream of Chicken, and 1 1/2 cups frozen veggies in addition to the spices mentioned. Easy to prepare, great to keep one of these in the freezer.

Vicky Gunkel

easy and tasty. Warning-don't add any more of the thyme than called for and if you don't like this herb, try adding poultry seasoning. GREAT recipe as it, but a little too much thyme and your pot pie will taste like dirt. (yeah, I found that out first hand) My kids devoured this.


This recipe turned out pretty good. It did seem like a lot of work considering how many pre-made frozen pot pie dishes there are available on the market. I made the following changes: cut thyme in half, added frozen mixed vegetables, added a can of pearl onions to the sauce (this was a huge mistake). If you enjoy the flavor of onions I recommend adding onion powder instead of the pearl onions I tried. They did not blend in with the dish and the texture was not something I enjoyed. I will probably not be making this again.