Easy Chicken Pot Pie.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Boil or steam the chicken breasts until done. Dice.

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  • Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.

  • Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Nutrition Facts

245 calories; 11.1 g total fat; 33 mg cholesterol; 627 mg sodium. 20.5 g carbohydrates; 15.2 g protein; Full Nutrition

Reviews (472)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/04/2003
It was good but very bland. After following feedback from other reviewers I added 1/2 cup of milk and used low fat soup - these made for a great consistency. I used corn and peas but next time I'll try adding try mushrooms and carrots with it. I'll also add 1/2 tsp. of marjoram 1/4 tsp. of salt onion flakes and a dash of parsley to spice it up. Very easy and worth keeping! Read More
(490)

Most helpful critical review

Rating: 2 stars
11/25/2006
I just did not like this recipe. It would have been alright if I had used fresh vegetables. The problem was the canned veges they made it taste awful. My husband thought it was ok but I couldn't eat mine. I doubt I'll ever make it again. Read More
(70)
572 Ratings
  • 5 star values: 342
  • 4 star values: 189
  • 3 star values: 24
  • 2 star values: 13
  • 1 star values: 4
Rating: 4 stars
12/04/2003
It was good but very bland. After following feedback from other reviewers I added 1/2 cup of milk and used low fat soup - these made for a great consistency. I used corn and peas but next time I'll try adding try mushrooms and carrots with it. I'll also add 1/2 tsp. of marjoram 1/4 tsp. of salt onion flakes and a dash of parsley to spice it up. Very easy and worth keeping! Read More
(490)
Rating: 4 stars
12/04/2003
It was good but very bland. After following feedback from other reviewers I added 1/2 cup of milk and used low fat soup - these made for a great consistency. I used corn and peas but next time I'll try adding try mushrooms and carrots with it. I'll also add 1/2 tsp. of marjoram 1/4 tsp. of salt onion flakes and a dash of parsley to spice it up. Very easy and worth keeping! Read More
(490)
Rating: 4 stars
04/08/2007
This was great!! I tweeked the recipe a bit though. I used rotisserie chicken instead of the breasts for added flavor. I also used 2 cans of cr of chicken soup with 1 pkg frozen mixed veggies rather than canned. I added salt pepper and ground thyme to taste and used 2 pkgs of rolled out Pilsbury cresent rolls instead of pie crust. It was excellent! I would definately make this again! Read More
(446)
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Rating: 5 stars
10/16/2006
I followed the recipe closely and it was so easy and yummy! Both my husband and I loved it. Leftovers are also good.:-) Crust: I bought a package of two frozen deep dish pie crusts. I left one in the foil "pan" and took the other one out of its container (after letting it thaw a bit). I poured all the ingredients in the one I left in the pan then I kind of flattened the other crust and tore it as needed to cover the top. I crimped and cut slits as suggested. EDIT: I've since made this recipe again and I now use the Walmart brand or Pillsbury brand refrigerated dough that's by the canned biscuits and cinnamon rolls. Chicken: I used two boneless skinless chicken breasts. I used a skillet and boiled the chicken in water with 1 chicken bouillion cube turning as needed to cook both sides. EDIT: I've also used leftover grilled chicken which was equally as good. Read More
(318)
Rating: 5 stars
12/29/2007
Easy as pie!!! Everyone loved it!!! Followed a few suggestions though used 2 cans of soup and 1/2 cup of milk added spices: salt pepper galic powder onion powder oregeno and parsley. Will make again!!! Read More
(234)
Rating: 5 stars
03/31/2008
Wow! This was delicious! It was so easy that I had to try it and knew it would be good but I didn't expect it to be great. I did add one extra can of soup (I used 1 cream of chicken and 1 cream of celery). I also used frozen veggies - carrots peas & corn - instead of canned (I just boiled them for a minute in the chicken stock leftover from cooking the chicken). I will definitely use this recipe over and over again. Thanks! Read More
(169)
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Rating: 4 stars
06/06/2007
I made my own crust used a can of cream of chicken and a can of cream of mushroom and then used frozen veggies. I also added some salt pepper a little garlic powder thyme and some Lawry's seasoned salt. Really easy and turned out great. My whole family loved it. Read More
(153)
Rating: 4 stars
04/26/2007
Wow...I've attempted chicken pie before and had terrible results but not this time. Delicious!! I made a ton of tweaks so many that I'm not sure if what I made is really the same recipe anymore. I heated two cans of soup (cream of chicken and cream of chicken with herbs) thinned with some milk and stock and made an additional sauce with 1/3 cup butter 1/3 cup flour (whisked together and cooked for 2 minutes) 1 and 3/4 cup chicken stock 3/4 cup milk salt pepper celery seed and fresh thyme. I wanted to be sure I had tons of gravy. Once I mixed all that together I reserved a third of it to top the pie and mashed potatoes with. I cook up a chopped onion 3 ribs of celery and 3 shredded carrots in some butter. I then sliced up a roast chicken and boiled and chopped up 2 potatoes. I threw all that in along with a can of peas. Now I had enough for two pies. I put 1/2 the filling in the freezer for next time. Used 2 deep dish ready made crusts. One I poked holes in and flashed baked for 10 minutes at 350 and the other I used to top it all giving it an egg wash and cutting some holes in the top. Cooked at 350 until golden. Read More
(107)
Rating: 5 stars
08/21/2006
Followed exact directions but did add two cans of cream of chicken soup instead of one...DELICIOUS! This will be a regular dish in our home. Read More
(72)
Rating: 2 stars
11/25/2006
I just did not like this recipe. It would have been alright if I had used fresh vegetables. The problem was the canned veges they made it taste awful. My husband thought it was ok but I couldn't eat mine. I doubt I'll ever make it again. Read More
(70)