This pie is easy to make and is wonderful comfort food. This is my husband's favorite meal.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

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  • In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.

  • Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.

  • Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

532 calories; 32.5 g total fat; 105 mg cholesterol; 786 mg sodium. 30.6 g carbohydrates; 28.8 g protein; Full Nutrition

Reviews (90)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2004
Excellent as usual I read the reviews 1st and followed some suggestions. I used cream of mushroom soup and used 1/2 of the cream cheese. I wanted to use what was on hand so I diced an onion 1/4 cup celery and leaves and sauted and also 1/2 cup of rehydrated mushrooms (Sam's Club carries Tone's dried) 1/4 cup diced sauted carrots and 1/2 cup fresh brocoli sauted. WOW---this is outstanding and I can see where it would be just fine as a company dish. I'm going to try cream of roasted garlic and potato soup next time!! Read More
(34)

Most helpful critical review

Rating: 3 stars
11/03/2010
This was a quick meal but for us it also tastes like a quick meal. Read More
(6)
101 Ratings
  • 5 star values: 76
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
01/14/2004
Excellent as usual I read the reviews 1st and followed some suggestions. I used cream of mushroom soup and used 1/2 of the cream cheese. I wanted to use what was on hand so I diced an onion 1/4 cup celery and leaves and sauted and also 1/2 cup of rehydrated mushrooms (Sam's Club carries Tone's dried) 1/4 cup diced sauted carrots and 1/2 cup fresh brocoli sauted. WOW---this is outstanding and I can see where it would be just fine as a company dish. I'm going to try cream of roasted garlic and potato soup next time!! Read More
(34)
Rating: 5 stars
01/14/2004
Excellent as usual I read the reviews 1st and followed some suggestions. I used cream of mushroom soup and used 1/2 of the cream cheese. I wanted to use what was on hand so I diced an onion 1/4 cup celery and leaves and sauted and also 1/2 cup of rehydrated mushrooms (Sam's Club carries Tone's dried) 1/4 cup diced sauted carrots and 1/2 cup fresh brocoli sauted. WOW---this is outstanding and I can see where it would be just fine as a company dish. I'm going to try cream of roasted garlic and potato soup next time!! Read More
(34)
Rating: 5 stars
02/28/2007
OMG! Yummie!!! This was so easy and so good. I did listen to past reviews about cutting the cream chez to 4oz. then I sauteed garlic onions and potatoes. Mixed it all together and sprinkled savory seasoning garlic onion powder lots of pepper and mix and then pour into my prebaked regular pie crust. I then flipped over my second thawed out pie crust on top and made some slits on the top and baked I don't like dark crust so i covered my edges with tin foil. Tip; cook in the regular pan the crust come in and place a lined cookie sheet with tin foil underneath then place pie in center of foiled pan and bring foil up around the edges for perfect crust and no clean up or extra dishes Hip Hip Hooray! Read More
(29)
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Rating: 5 stars
01/14/2004
I made this for the second time tonight and even though I made extra it was ALL gone! I changed the cream cheese / soup ratio to favor the soup a bit more. I used leftover chicken thigh meat and for the veggies I used carrots (fresh) peas (frozen) leftover boiled new potatoes and chopped shallots. I only wish I had pre-sauteed the carrots and the shallots since they weren't quite as done as I would have liked. I also added pepper and ground savory (poultry seasoning would work as well) and the flavor was heavenly. This is going to be a staple in our house for many years to come. Thanks Terry! Read More
(25)
Rating: 5 stars
09/08/2010
YUMMO AND EASY!!! I made my own pie crust and what a nice and fast dinner!!!! Read More
(13)
Rating: 5 stars
01/14/2004
this is extermely easy to make. i boiled 4 boneless skinless chicken breasts. i used 8 oz cream cheese the can of soup and 1/2 bag of mixed vegetables as suggested. however i added 1 rib of cut celery 1/2 onion 1/2 can boiled potatoes (cut)and 1/4 c milk. this was enough to make 2 pies. do not add salt (it soup has enough) but freshly ground pepper is necessary. will make this easy recipe again. may experiment with rosemary thyme and other spices next time. Read More
(13)
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Rating: 5 stars
01/14/2004
I added cubed cooked yukon gold potatoes and some sauteed carrots and squash. YUM!!! This is such a comforting dish--perfect after a hard day at work! Makes for an awesome reheat too! It is almost better as leftovers so that the filling can solidify a bit. Read More
(13)
Rating: 5 stars
01/14/2004
This recipe was heavenly...I scaled it to 40 servings and made it for a dinner I catered. I used phyllo dough on the top instead of pie crust and it was delicious. Everyone said it was by far the best chicken pie they had ever had. The filling was the best ever. Great find! Read More
(9)
Rating: 5 stars
04/08/2010
This is a very good Chicken Pie. I gave this recipe a Twist. I was in a hurry to scramble something for our supper. I had 1 frozen pie shell and didn't have time to make a top crust or run to the store to buy another pie shell so I did the recipe as called but used my own bottled veggies (peas carrots and corn) and for the top crust I added left over mashed potatoes. Baked in the oven till bottom crust was done and Top Potatoes were golden brown. DELICIOUS!! Read More
(8)
Rating: 5 stars
11/19/2007
This recipe is so basic and delicious. My family adores it especially with the frozen pie crust. My only recommendation is to make sure you season your chicken well and possibly add a bit of seasoning you love to the cream cheese mix. Otherwise it can be a bit bland. I think the suggestion to cut the cream chese is crazy - this is what makes this dish creamy and better than the same old pot pie. Read More
(8)
Rating: 3 stars
11/03/2010
This was a quick meal but for us it also tastes like a quick meal. Read More
(6)