Ingredients50 m servings 809 cals
- Heat the oven to 400 degrees F. Line the bottom of a 9-inch pie plate with 1 pie crust. Trim any excess.
- Stir the soup, milk, chicken and vegetables in a medium bowl. Spoon the chicken mixture into the pie plate. Sprinkle with 3/4 cup cheese. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust.
- Bake for 35 minutes or until the crust is golden brown. Sprinkle the crust with the remaining cheese.
- Make-Ahead: Bake 2 pot pies, eat one now and freeze one for later!
Per Serving: 809 calories; 49.4 g fat; 61.4 g carbohydrates; 31.2 g protein; 73 mg cholesterol; 1270 mg sodium. Full nutrition
ReviewsRead all reviews 10
Tried this recipe tonight.the only change I made was I used 2 cans of cream of chicken (because I like a wetter pie) and a bit more chicken. It was phenomenal!! Better than I anticipated!
I have made this dish for my family more times than I can count and they never tire of it (it has actually become a special request for birthday dinners). The only changes I have made are that I...
This was a major hit with my family. I did not have the roll out pillsbury ready made pie crust, so I used two deep dish ready made pie crusts, one for holding the filling, the other for the top...
This a favorite at our house. I don't use the cheese and it is amazing!
I just put this recipe in the oven and I decided to use the 2 cans of soup and 1 can of milk and it was almost too much liquid for my deep dish 9" pie pan. In fact, I know it is going to boil o...
Seriously, the best Chicken Pot Pie I've had in my life and I made it myself!! I'm all about quick, easy & delicious; this was all 3!! Since this was my first time trying it, I followed the rec...
Had a TON OF LEFTOVER CHICKEN after a Graduation Party a couple weeks ago and stumbled upon this recipe. My husband ABSOLUTELY LOVED IT!!??I froze the remaining chicken in 2c increments to use ...