This is my standard pot pie recipe for chicken or turkey...the only difference is that I use a can of cream of potato soup instead of mushroom or cream of chicken. Also, make sure you use a can vegetable mix that includes potatoes. Use more or less milk to make a nice creamy mixture. My family requests this often, and with refrigerator pie crusts this is a real time saving version of the traditional comfort food.
Very easy, very yummy recipe. Comfort food at its best. I used more than a cup of chopped turkey (probably closer to 2 cups). I also added some fresh parsley (chopped) and some shredded mozzerella cheese, just because I had them on hand and wanted to use them up. I also put a little salt and pepper in the filling mixture. It took a little longer to cook due to having a larger amount of the filling. The results were delicious. I will definitely be making this pot pie often. I think next time I will try it with chopped chicken. Thanks for the great and easy recipe Candy.
I used regular cream of mushroom soup and some leftover "frozen vegetables" and it turned out excellent. Because it was a little hard to slice into pieces, I think that I will make it in a casserole dish next time with just one pie crust on top. Very Good!!!
Delicious I did tweak this a bit. Used one can each of cream of celery mushroom and chicken soup 1 cup milk 6 white buttom mushrooms slices 1/4 of a large onion minced frozen vegetable variatey of green beens carrots corn and english peas. Added white pepper and parsly and butter pats on top. put in a large casserole dish and covered the top with phyllo dough no bottom crust Scrumptios.
This was excellent however I made a few changes. I used cream of potato soup instead of mushroom. I used thawed frozen vegetables. I also cut up some fresh mushrooms and onions and sauted them along with the thawed vegetables in salt pepper and garlic. I then added them to the liquid mixture and placed in pie shell.
Made it tonight very easy I added potatoes and carrots as suggested and it turned out great. My husband loved it also and said it was the best pot pie. Great recipe thanks for sharing.
This was soooo good and so easy! I added potatoes and used frozen veggies. This is my new Thanksgiving leftover meal.
This was a great recipe. I used cream of chicken instead of cream of mushroom and it turned out great.
Hearty home-cooked comfort meal. Creamy and thick. I used a rotisserie chicken from my deli and shredded it into the filling. I also used a frozen 9-inch pie crust along with a refrigerated roll pie crust for the top. Yum.
The recipe from the Veg-All can is better!!! VEG - ALL CHICKEN POT PIE 2 cans cream of potato soup 1 (16 oz.) can Veg-All drained 2 c. diced cooked chicken 1/2 c. milk 1/2 tsp. thyme 1/4 tsp. black pepper 2 (9") pie crusts (one for top) 1 egg beaten optional Combine first 6 ingredients. Spoon into crust. Top with the top crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes or until crust is done. Cool 10 minutes.
