Chicken Pot Pie I

Chicken Pot Pie I

277 Reviews 18 Pics
Tressie Grant
Recipe by  Tressie Grant

“Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

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Reviews (277)

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I love this recipe! I used a bag frozen mixed veggies instead of canned and added some Mrs. Dash Original Blend for seasoning. It makes enough for two casseroles. I usually cook the crust for awhile before adding the filling so the bottom doesn't get all gooey. This is a great recipe to help you eat your veggies!



Comfort food at it's best! This dish is very hearty, easy to make, and keeps well in the fridge. I started with the refridgerated pie crusts, not the frozen, and cooked the bottom crust in my pie plate for about 10 minutes on 350 degrees. This ensures no sog in the final product. While this is baking I mixed all other ingredients together making the following substitutions: (1) Use frozen mixed vegetables or peas/carrots mixture in lieu of the canned (fresher flavor). Microwave them for half the time the instructions on the bag indicate to prepare them. (2) Omit the milk and use 1 can of your favorite cream soup (I use chicken) and another can of the 98% fat free cream soup to cut calories (broccoli and mushroom work very well). (3) Add additional spices to liven up the flavor: rosemary, poultry seasoning, salt & pepper, and a few dashes of hot sauce. (The hot sauce will not overpower or overheat the dish!) I followed the instructions on placing the top crust and baking as indicated in the original recipe and got an amazing result. I've already made this twice and intend to keep making it for quick dinners and lunchtime on the go. ENJOY!



After reading reviews I revised the recipe a little and it turned out wonderful. My family loved it and we will definately make it again. Add frozen green beans, carrots, peas, diced new potatoes to the chicken. Salt, pepper, onion powder, garlic, and thyme to taste. Add a small splash of tobasco (you can not taste the tobasco but it adds to the entire flavor). Also use 1 can of cream of chicken and 1 can of cream of celery in addition to the milk to make the mixture nice and creamy. Bake for 1 hour to give the pie pastry a nice crispness.

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Amount Per Serving (6 total)

  • Calories
  • 463 cal
  • 23%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 39.7 g
  • 13%
  • Protein
  • 19.1 g
  • 38%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 920 mg
  • 37%

Based on a 2,000 calorie diet



previous recipe:

Chicken Pot Pie IV


next recipe:

Angela's Amazing Chicken Pot Pie