This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!

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Ingredients

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

Directions

  • Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

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  • In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.

  • Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Nutrition Facts

702 calories; 40.1 g total fat; 121 mg cholesterol; 898 mg sodium. 39 g carbohydrates; 43.2 g protein; Full Nutrition


Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2004
easy and tasty. Warning-don't add any more of the thyme than called for and if you don't like this herb try adding poultry seasoning. GREAT recipe as it but a little too much thyme and your pot pie will taste like dirt. (yeah I found that out first hand) My kids devoured this. Read More
(53)

Most helpful critical review

Rating: 3 stars
10/09/2005
This recipe turned out pretty good. It did seem like a lot of work considering how many pre-made frozen pot pie dishes there are available on the market. I made the following changes: cut thyme in half added frozen mixed vegetables added a can of pearl onions to the sauce (this was a huge mistake). If you enjoy the flavor of onions I recommend adding onion powder instead of the pearl onions I tried. They did not blend in with the dish and the texture was not something I enjoyed. I will probably not be making this again. Read More
(50)
69 Ratings
  • 5 star values: 38
  • 4 star values: 28
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/13/2004
Very good. Used 2 cans cooked chicken 1 can Cream of Potato 1 can Cream of Chicken and 1 1/2 cups frozen veggies in addition to the spices mentioned. Easy to prepare great to keep one of these in the freezer. Read More
(62)
Rating: 5 stars
11/10/2004
easy and tasty. Warning-don't add any more of the thyme than called for and if you don't like this herb try adding poultry seasoning. GREAT recipe as it but a little too much thyme and your pot pie will taste like dirt. (yeah I found that out first hand) My kids devoured this. Read More
(53)
Rating: 3 stars
10/09/2005
This recipe turned out pretty good. It did seem like a lot of work considering how many pre-made frozen pot pie dishes there are available on the market. I made the following changes: cut thyme in half added frozen mixed vegetables added a can of pearl onions to the sauce (this was a huge mistake). If you enjoy the flavor of onions I recommend adding onion powder instead of the pearl onions I tried. They did not blend in with the dish and the texture was not something I enjoyed. I will probably not be making this again. Read More
(50)
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Rating: 5 stars
03/04/2006
This is a GREAT RECIPE!!!!!!!!!!! I'd give it 10 stars if I could!!! I couldn't help myself I made a couple tiny changes that make this recipe sing! I poached my chicken with Bell's poultry seasoning- that's the key- added a little more milk (1/2cup total) and a second can of cream of potato soup. I've tried this with frozen mixed veg and with Veg-All brand canned mixed vegetables and the Veg-All is the way to go! This meal is completed in our house with some cranberry sauce....DELICIOUS!!!!!!! EASY!!!!!!! WONDERFUL!!!!!!!!!! Thanks for sharing! Read More
(32)
Rating: 4 stars
11/10/2004
A classic! Instead of canned veggies I use frozen mixed vegetables (thawed of course) as well as thawed pearl onions in sauce. Also cream of chicken soup and no milk. You can use the refrigerated pie crusts to save time too. A perfect dish for those cold Autumn nights! Read More
(21)
Rating: 5 stars
01/13/2012
This is a good recipe easy to fix and great comfort food. I used a refrigerated pie crust. I also left out the thyme because I'm not fond of it. Other than that I went exactly by this recipe. I don't like it when others rate a recipe low based on their idea of the nutrition value of the recipe. I also don't care to read that someone liked it but made a few changes. Or in other words they made an entirely different dish with their 'few' changes. If you think this is too high in sodium you can use low sodium soups and leave out the salt. If you're not comfortable with that make something else for dinner. Read More
(18)
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Rating: 5 stars
11/10/2004
Nice quick recipe unfortunately too high in sodium for people with high blood pressure. It would have to modified to eliminate canned soup and vegetables. Read More
(15)
Rating: 5 stars
08/08/2003
I thought this was a very good recipe. It tasted delicious and it was a cinch to make. Next time I may use a half a can of more soup or add a little more milk just to make it a little more "soupier". It took a little more time to bake (50 minutes). Read More
(12)
Rating: 5 stars
04/20/2005
This was a hit at my house! It is FANTASTIC! I used thawed frozen veggies but followed everything else exactly. It does take a little longer to bake. Read More
(11)