This is soooo easy! Tender chicken meat, peas, carrots and soup all poured into a crust and baked. Eat when piping hot to warm tummies and taste buds on a cold day! Just like Grandma used to make.

Jill
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Ingredients

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

Directions

  • In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.

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  • Preheat oven to 400 degrees F (200 degrees C).

  • Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.

  • Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

Nutrition Facts

798 calories; 51.6 g total fat; 142 mg cholesterol; 911 mg sodium. 40 g carbohydrates; 41.1 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/04/2006
A nice and easy basic recipe for chicken (or turkey) pot pie except I did make some modifications due to our family's taste preferences. My family doesn't really care for the taste of mushrooms and prefer the taste of the chicken to stand out more in our pot pies so instead of cream of mushroom soup I used cream of chicken soup which also eliminated the need for bouillon and used water in the quantity of 3/4 (three-quarters) of the empty soup can which made for a thicker filling. Also for a much faster and easier prep I used 2 cans (9.7 oz) of Swanson's Premium Chunk Chicken Breast in water. I also added about half a cup of cooked diced potatos and a quarter-cup of sliced cooked carrots. I also added half a teaspoon of salt and a couple of shakes of regular black pepper. With all the filling ingredients already heated in the soup mixture the only time it needs in the oven is long enough to brown the crust to your preference. This was a great success in our family and disappears fast when I take it to work for pot luck events. And it's so easy and delicious we stopped buying frozen chicken pot pies altogether. Read More
(78)

Most helpful critical review

Rating: 3 stars
10/08/2009
I wasn't too crazy about this recipe. But I'm giving it three stars because my husband seemed to like it. There was a lot left over. I'm not too crazy about pot pie though. I guess I was trying to find a recipe that made me like it more though. Read More
(3)
60 Ratings
  • 5 star values: 39
  • 4 star values: 18
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
07/04/2006
A nice and easy basic recipe for chicken (or turkey) pot pie except I did make some modifications due to our family's taste preferences. My family doesn't really care for the taste of mushrooms and prefer the taste of the chicken to stand out more in our pot pies so instead of cream of mushroom soup I used cream of chicken soup which also eliminated the need for bouillon and used water in the quantity of 3/4 (three-quarters) of the empty soup can which made for a thicker filling. Also for a much faster and easier prep I used 2 cans (9.7 oz) of Swanson's Premium Chunk Chicken Breast in water. I also added about half a cup of cooked diced potatos and a quarter-cup of sliced cooked carrots. I also added half a teaspoon of salt and a couple of shakes of regular black pepper. With all the filling ingredients already heated in the soup mixture the only time it needs in the oven is long enough to brown the crust to your preference. This was a great success in our family and disappears fast when I take it to work for pot luck events. And it's so easy and delicious we stopped buying frozen chicken pot pies altogether. Read More
(78)
Rating: 4 stars
07/04/2006
A nice and easy basic recipe for chicken (or turkey) pot pie except I did make some modifications due to our family's taste preferences. My family doesn't really care for the taste of mushrooms and prefer the taste of the chicken to stand out more in our pot pies so instead of cream of mushroom soup I used cream of chicken soup which also eliminated the need for bouillon and used water in the quantity of 3/4 (three-quarters) of the empty soup can which made for a thicker filling. Also for a much faster and easier prep I used 2 cans (9.7 oz) of Swanson's Premium Chunk Chicken Breast in water. I also added about half a cup of cooked diced potatos and a quarter-cup of sliced cooked carrots. I also added half a teaspoon of salt and a couple of shakes of regular black pepper. With all the filling ingredients already heated in the soup mixture the only time it needs in the oven is long enough to brown the crust to your preference. This was a great success in our family and disappears fast when I take it to work for pot luck events. And it's so easy and delicious we stopped buying frozen chicken pot pies altogether. Read More
(78)
Rating: 4 stars
10/18/2005
Good basic recipe. I did make a few changes: substituted cream of chicken soup for the mushroom added a variety of vegetables - thawed corn green beans and chopped carrots as well as the peas and added some spices - garlic powder basil oregano sage and pepper. It's great for using up leftover frozen vegetables and leftover chicken. Thanks! Read More
(38)
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Rating: 5 stars
12/17/2003
This was SOOO good! My family thoroughly enjoyed this one (and so did I). Read More
(25)
Rating: 5 stars
06/04/2007
Very tastey! I used 5 chicken breasts instead of a whole chicken; I made my own crust and added herbs to it. I used frozen mixed vegetables and two white potatoes. I added salt pepper celery onion mushrooms and a bay leaf. I also used chicken seasoning instead of chicken bouillon granules. I'll make it again for sure especially in colder months. Read More
(18)
Rating: 4 stars
10/04/2010
This was very good and quick to make. The only thing I changed was I used chicken breasts instead of a whole chicken. The reason I didn't put it as a five star was because it was pretty liquidy. Next time I will try to use less water/bouillon mixture. It still tasted good just a personal preference. One thing that I did like about it was that it was very fast to make. The thing that took the longest was making the pie crust myself but if you used a premade one then it would go really fast. Thank you for posting this recipe Jill. I will be making this again! Read More
(14)
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Rating: 5 stars
07/20/2007
I made my own pie crust recipe for three. I used a can of chicken broth instead of the granules. Make sure to use a deep dish pie plate. Great use for left over chicken.. Read More
(14)
Rating: 5 stars
10/30/2007
De-lish-ka!!! This was my first pot pie. I was so proud I took a picture of it. It was so wonderful I had to call my mom to tell her. It was very easy. Read More
(13)
Rating: 4 stars
04/21/2003
I use leftover veggies frozen. When I get enough of them I make the pot pie. Leftover potatoes can be added or for a change noodles cooked in the chicken water! Read More
(11)
Rating: 4 stars
01/26/2009
this is a fast tasty and so easy meal! i used left over chicken and frozen brocoli and carrots. i would make this again! Read More
(9)
Rating: 3 stars
10/08/2009
I wasn't too crazy about this recipe. But I'm giving it three stars because my husband seemed to like it. There was a lot left over. I'm not too crazy about pot pie though. I guess I was trying to find a recipe that made me like it more though. Read More
(3)