Quick and Easy Chicken Pot Pie Recipes
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11/20/2006
Comfort food at it's best! This dish is very hearty, easy to make, and keeps well in the fridge. I started with the refridgerated pie crusts, not the frozen, and cooked the bottom crust in my pie plate for about 10 minutes on 350 degrees. This ensures no sog in the final product. While this is baking I mixed all other ingredients together making the following substitutions: (1) Use frozen mixed vegetables or peas/carrots mixture in lieu of the canned (fresher flavor). Microwave them for half the time the instructions on the bag indicate to prepare them. (2) Omit the milk and use 1 can of your favorite cream soup (I use chicken) and another can of the 98% fat free cream soup to cut calories (broccoli and mushroom work very well). (3) Add additional spices to liven up the flavor: rosemary, poultry seasoning, salt & pepper, and a few dashes of hot sauce. (The hot sauce will not overpower or overheat the dish!) I followed the instructions on placing the top crust and baking as indicated in the original recipe and got an amazing result. I've already made this twice and intend to keep making it for quick dinners and lunchtime on the go. ENJOY!
03/27/2003
I love this recipe! I used a bag frozen mixed veggies instead of canned and added some Mrs. Dash Original Blend for seasoning. It makes enough for two casseroles. I usually cook the crust for awhile before adding the filling so the bottom doesn't get all gooey. This is a great recipe to help you eat your veggies!
09/20/2005
After reading reviews I revised the recipe a little and it turned out wonderful. My family loved it and we will definately make it again. Add frozen green beans, carrots, peas, diced new potatoes to the chicken. Salt, pepper, onion powder, garlic, and thyme to taste. Add a small splash of tobasco (you can not taste the tobasco but it adds to the entire flavor). Also use 1 can of cream of chicken and 1 can of cream of celery in addition to the milk to make the mixture nice and creamy. Bake for 1 hour to give the pie pastry a nice crispness.
01/17/2007
This was one of the best chicken pot pies I've ever had! As suggested by others, I: 1)used refrigerated pie crusts 2)cooked the bottom crust in pie plate for 10 mins at 350 degrees - *using a fork, poke several holes throughout so it doesn't puff up while baking 3)used frozen bag of mixed veggies - *I heated it up on the stove top before mixing it in with the other ingredients 4)used a can of cream of potato soup in place of the milk 5) brushed top crust with a beaten egg to give it a golden brown color 6)add'l seasonings added - garlic powder, salt and pepper 7)I used 2 chix breasts and poached it - cooked the chix in a pot of boiling chix broth for about 25 mins. My family really enjoyed it, but the only thing we noticed was it was a bit on the dry side. I think next time I'll also include the 1/2 cup of milk. Good and easy recipe - thanks Tressie!! I will sure make this again soon!
10/13/2006
This is wonderful!I bought and used a whole cooked chicken for 2 pies, storebought deep dish pie crusts and frozen peas and carrots which I cooked in the microwave. I took the advice of others and cooked the bottom shell for about 10-12 minutes @350 before filling. I used half the amount of milk recommended in the recipe, as I found without any it seemed dry. Also I added 1/2 teaspoon each of pepper, thyme and tarragon, and 1/4 teaspoon of garlic powder to the entire mixture for the 2 pies. I brushed the top crusts with a beaten egg, poked holes in the tops then cooked them @400 for 30 minutes in pyrex pie plates I had lightly sprayed with oil. When they came out of the oven, they looked like they were from the pages of a magazine and my family just loved them. I will look no further for a pot pie recipe.
05/14/2002
This recipe is a real winner! So easy to prepare. I also baked mine a little longer to get a nicely golden brown crust (about 15-20 minutes extra baking time). Next time I will try adding some potato to the filling. I was actually just making this for myself because my husband has always said that he doesn't like pot pie... he loved this one and had seconds. I'll remember this recipe for Thanksgiving Turkey leftovers too.
12/22/2006
I gave it four stars instead of five because of the changes needed as suggested, but it is YUMMY! I'm making this for Christmas dinner because it is so easy and can be made ahead. I made the following changes as suggested by some: 1. used refridgerated pie crust and baked bottom crust for 10 minutes, brushed with beaten egg 2. used one pound bag of frozen stew veggies that had potatoes and brocolli 3. added 1 tsp. thyme, 1/2 tsp. tarragon, 1 tsp. pepper Enjoy!
12/15/2001
i made this for my family and friends and the friends are still begging for some more..I was impressed with how easy it was, I figured I'd mess something up somewhere, but it was perfect! for the cream of chicken soup, I found some herbed cream of chicken and was kinda leary at first to try it, but went ahead and think that's what added the lil kick (and I used frozen veggies instead of canned...)
04/21/2002
I thought this one was great. I added some seasoned salt and pepper after reading some of the other reviews and baked the pie at 425 for 35 minutes. I definitely will make it again. My husband whom has to have a big meal also enjoyed it, thought it was filling.
02/16/2007
Delicious. I don't change a thing, other than the baking time because the crusts do not brown in 30 mins. Reviewers who are posting the details of all the changes, substitutions, and other things they added need to submit a new recipe because after all those changes they're no longer reviewing this recipe! Oh yea, I use the Campbell's Healthy Request cream of chicken, but do you really need to know that?
03/04/2001
Awesome. I love this pot pie, it's so quick so good, and so easy. Gotta add some spices to it, though. Then it's perfect.
12/29/2006
This is a good recipe if you follow the suggestions here to add more spices and use frozen vegies... I also used Cream of Mushroom soup, added shake of basil, oregeno, thyme, and garlic salt. It was very tasty, but not too stong. Lastly, good chicken pot pie is all about having great crust. I used the "French Pastry Pie Crust" recipe from this site cause it is the absolutely the best, very flakey. Worth the extra effort! Yum, i'm looking forward to making this again! I posted a picture of the final product!
01/31/2011
I use fresh veggies when I make this (steam them a little) and only one crust (inverted over the top) to make it a little healthier. I used up my leftover Sticky Rotisserie chicken tonight for a 2nd great dinner compliments of All Recipes!
11/01/2004
I found it needed a bit more zest, so toss in a few spices to suit your family. I also opted another time to use instant(made)garlic mashed potatoes instead of a top crust, heaped on and sealing the juices, now I can ONLY cook it that way for my picky eaters who now beg for it!
10/27/2010
5 stars because it is so easy and pretty tasty. I used 2 chicken breasts, Campbell's cream of chicken soup with herbs, and needed to increase the cooking time by about 7 min. In the future, I will probably be more selective about the veggies I put in it. I grabbed a can of store-brand mixed veggies, but they were too soft. Perhaps next time I will do as other reviewers had and use frozen mixed veggies. One reviewer said that this was enough for two pies, but I feel it was a perfect portion for one pie. Will make again and again!
01/04/2011
was not very good tasted sweet and kind of bland
12/20/2003
I was surprised how tasty this dish is considering how few ingredients there are. I used low fat cream of chicken and still thought it was great. Talk about a perfect way to get rid of left over turkey too.
01/05/2012
Added tarragon and garlic powder and used the refrigerated pie crusts and baked in a nine inch pan, not a pie plate. It was very deep and crust was extra yummy! I baked the bottom layer for ten minutes prior to filling.
09/23/2010
loved it. I used 1 can cream of chicken and mushroom & 1 can cream of celery. 1/4 cup milk, 1 cup cheddar cheese, frozen mixed vegies, salt and pepper and cooked bottom crust 10 minutes then mixed all ingredience then topped with 2nd pie crust.
10/25/2006
I have made this recipe two times. The first time, I followed the recipe exactly. It was good. The second time I used two cans of mixed veggies and 1 can of cream of chicken and one can of cream of potato. Otherwise, I think, the pot pie has way too much chicken flavor. Delicious!
01/07/2006
Very good, very simple to make! However, please be sure to drain the can of vegetables. It took almost twice as long to bake, also.
03/07/2012
Sometimes I add a can of mushroom pieces. I love this recipe!
11/16/2011
I went directly by the recipe except I added: 1/4 tsp dried sage 1/4 tsp dried marjoram 1/4 tsp dried coriander 1/4 tsp garlic powder 1/4 tsp fresh cracked black pepper 1/4 tsp salt I had to bake mine a little longer to get the top to brown, but it turned out delicious! I will make this again!
09/27/2011
i give this 5 stars even with modifications/taking advice from others because it is so good, so easy and you can just customize how you want it. mixed together a can of cream of chix and a can of cream of potato along w/1/2 cup milk. then i used a small bag of italian frozen veggies and a small bag of frozen soup veggies because that one includes potato chunks. added seasoning salt, fresh ground pepper and a few shakes of tabasco. pre cooked crust and brushed it w/egg. made it once with canned chix out of pure laziness and time constraints, another two times with store-bought rotisserie chix cut up/shredded. either way, delicious. but it does take about 45 minutes to cook to a nice golden brown even after pre-cooking the bottom pie shell.
03/02/2009
This recipe is super easy, I changed a few things based on reviews, here is what I did, and what I would do differently next time: baked bottom crust (refrigerated pie crusts) 10 minutes at 350 1 can condensed cream of chicken soup 1 can condensed cream of celery soup 15+ ounces of mixed veggies (frozen) 2+ cups of chicken (pulled from rotisary chicken) 1/3 cup milk 1 teaspoon garlic powder salt & pepper to taste egg wash top crust cook about 45 minutes at 350 Looked great - tasted a little dry like this - next time I will def do the full 1/2 cup of milk maybe even closer to a cup - I don't like my chicken pot pie soupey, but this was def too dry. I will probably use canned veggies next time, probably bigger pieces of chicken too, but I think this is a great recipe for anyone trying to make their first chicken pot pie (this was mine and I think it was a success!!) Good luck!
11/14/2011
i added another can of cream of mushroom (will use potato next time)... everyone loved it!
10/30/2002
My family loved this! I added some chopped sauted onions and a shake or two of creole seasoning (we use Tony Chachere's on just about anything.) Delicious and easy.
01/11/2011
This was indeed delicious but i found it taste better with a cream of potato and cream of mushroom together instead of cream of chicken. add some pepper to taste and Delicious!
10/29/2006
i love this recipe. i make it simple with raw chicken. i cube chicken breasts and mix with soup and veggies, place in pie shell. cook 50 minutes on 350.
08/23/2011
Fantastic and so simple.
12/06/2011
for a quick and easy pot pie, this was good. I did bake the bottom crust for 10 minutes before adding everything to make sure it was crusty and added a few extra spices to jazz it up, but other than that, made as is. I typically prefer and more "homemade" pot pie with fresh veggies and a butter/flour roux, but on a busy evening when you need something quick and hearty, this was great!
06/04/2003
So simple to make and quite delicious to eat. I used Pillsbury refrigerated pie crusts, a bag of frozen mixed veggies along with one box of frozen pearl onions in sauce, both thawed. Two cans of cream of chicken soup added to the chicken and veggies made it quite creamy. Who doesn't like pot pie?
05/31/2000
This has to be one of the easiest recipes I've tried in years, and it was very tasty. Works great with turkey too.
10/18/2001
Easy and delicious! My family finished this pot pie within minutes and then asked me if I could make it again the next night! The only difficulty I had was with the bake time; the crust was still soft and white after the suggested period, so I left it in the oven for approx. another 15-20 minues (maybe it's just my oven).
01/09/2012
Love how easy this is to make. I use cream of potato soup instead of chicken because I think the potato is more hearty. I also just get rotisserie chicken and use the leftovers for sandwiches. To cut back on fat, I only use a pie crust on top, but make sure to put a baking dish underneath to catch any "spillover"
04/24/2004
This had no taste, sorry to say. The reviews had me eager to try it because I love chicken pot pie but this was so bland. We ate a few bites.
03/12/2010
I thought this was very good. I did cook the crust for 10 minutes to firm it up. I used a rotisserie chicken for the meat, gave an extra kick. I only give it 4 stars because when I asked my kids if they liked it, my youngest responded "I liked the chicken and the crust, but not everything else" I still couldn't hide those veggies from them!!
03/20/2002
I made this recipe for a few of my friends and they all loved it. It was very easy and quick to put together. I will make it over and over again.
10/27/2011
Easy and delicious!
02/26/2006
THIS IS A GREAT RECIPE, I ALWAYS ADD A LARGE CAN OF CREAM OF POTATOE SOUP TOO, IT MAKES IT EVEN YUMMIER !!!
10/08/2003
I have made a few changes to this basic recipe that may interest a few readers. I parboiled some cut up baby carrots with one cut up small potato. I wanted a recipe suitable for two people so I used two corning "grab handle" dishes. I combined a small diced onion and a couple of sliced fresh mushrooms, sauteed in about a tablespoon of butter. I then combined all the ingredients in a large mixing bowl with the the left over chicken, the parboiled vegetables, sauteed onions and mushrooms, the soup and milk. Added a couple of tablespoons of frozen peas and about a teaspon of dried mixed spices. Divided the mixture between the two dishes and covered each "grab handle" with some rolled out puff pastry from a box that I keep in my freezer. Baked in the oven at 350 degrees for one half an hour, and, you will have a recipe to die for! A little more work than using frozen vegetables but to my husband and I, well worth the effort!
10/12/2001
This was a great recipe! It was very easy to make, and took very little time to prepare. In addition to the canned mixed veggies, I added some cubed red potatoes which made the pie a bit more substantial. The pot pies made with bisquick or jiffy baking mix are just as quick and easy to make, but I would choose this over over those recipes any day! It's just so nice to have a pie with a nice flaky buttery crust. :)
01/23/2011
Made this for dinner for the family, once I master taking a pie crust from the tin for the top layer I will be much happier everyone loved this. Will defintely make again.
11/14/2001
I did have to add some spice to mine. Once I tried salt, pepper, and garlic powder, but it's better with Tony's Creole Seasoning. If you use the Pillsbury crust that you roll out, cooking time takes about 20 minutes longer.
01/30/2012
A nicely simple concept and easily altered to taste. I prefer less carrots and peas, so I put in frozen broccoli and cauliflower instead. Also I love Cream of Celery soup so I combined half a can of that with the Cream of Chicken soup. I mixed all that together in a bowl and added a healthy dose of black pepper. It's fabulous and easy to make. Also, I shred my chicken instead of dicing it. Makes it smoother to mix with the soup.
01/23/2011
Just warm the bottom crust as others suggestd for ten minutes at 350, I used 1/2 bag frozen veggies and 1 small diced boiled potaote with all other ingredients, Worked just fine
01/16/2011
The best pot pie ever! I cooked my chicken on the grill with onion salt, white pepper and garlic,precooked the bottom shell for 10 minutes and reduced the milk to half of what the recipe called for. A fantastic dinner a new family favorite, thank you for this recipe.
01/26/2012
OMGoodness! this was the best tasting pot pie I have ever had. When I cooked my chicken, I seasoned it with celery salt and I used boneless chicken thighs instead of chicken breast. This was a quick and very easy recipe. I didn't need to change the recipe at all!! It was LOVED by all..even my 15 month old son!!
12/29/2010
This was so easy and yummy! I used the frozen vegi's and put some seasoning on the chicken while I cooked it. My boyfriend loved it. I will make this pie again!
11/29/2009
A super easy recipe and it's fantastic! I just used what I had in my refrigerator. I chopped up carrots, celery, fresh green beans and 1/2 an onion and cooked them until they were just starting to get soft in a sauce pan. I added rosemary, garlic powder, thyme, salt and pepper and added the chicken which I seasoned with a chicken seasoning blend. I then mixed it with 99% fat free cream of chicken soup and a 1/4 c of skim. It turned out great. I wouldn't change a thing next time.
12/11/2007
This was perfect!!! I used a package of frozen veggies that was pretty much thawed completely. Thanks for a great and easy meal! (leftovers were just as good!)
06/12/2004
This was absolutely WONDERFUL. My family enjoyed it very much. I read several reviews that stated that it was bland, so I added a salt-free herb mix seasoning. This dish made for very good comfort food. Thinking about maybe making some up and freezing (prior to cooking) for those last minute emergency meals. ;)
10/20/2008
This was a great chicken pie recipe, although I varied the ingredients also. I used most of a 16-oz package of Knorr Rustic Vegetable & Potato soup (healthy and delicious!) and skipped the milk. I also used about 2 cups of chopped broccoli florets (uncooked) instead of the canned veggies. Added some cayenne and black pepper. As others mentioned, I baked the bottom crust for 10 minutes before adding the filling. I found the pie took 45 minutes, rather than 30. The leftovers were great the next day - yum! I'm thinking about making it again already!
02/08/2011
GREAT! I did make a few changes though, just to add more flavor... I took others advice and used another can of cream soup in place of the milk. I used one can of cream of chicken, and one can of cream of chicken with mushroom. I also seasoned the chicken with season salt, and pepper to add more flavor. Frozen veg instead of canned, and added more veg variety (potatoes, broccoli, carrots, peas, bell peppers). My husband who doesn't like potpie said that this was a keeper!
11/14/2011
Delicious! I like to add a can of cream of mushrooms soup and a can of mushrooms also. Then it yields 2 deep dish pies! it was a hit at my church potluck dinner! I multiplied the recipe and easily fed 100 church members. Many of whom asked me for the recipe! :)
02/22/2011
This is a very easy & delicious pot pie. Instead of using frozen pie crusts, I use pillsbury refrigerated pie crusts. Very good.
02/27/2003
This was so easy to make,if your short on time this is great! My family loves pot pies, so I decided to look one up & saw this one. Gave it a try & It was a hit! I have made it twice now. I have a family of 7 so I made 2 pies & had a little less then 1/2 of a pie left. I think this would be a great thing to freeze & when your really short on time pop it in the oven. This will be great for us during baseball season, Quick & Easy! Thanks Tressie ;o)
02/09/2014
My husband ate 1/2 the pot pie himself! I made it exactly according to original instructions except for adding a few spices to the filling (per contributor Jaden: "Also I added 1/2 teaspoon each of pepper, thyme and tarragon, and 1/4 teaspoon of garlic powder to the entire mixture."). These spices made it very savory and yummy. I am fairly certain it would have been a bit bland without them. I let the pot pie sit for about 5-10 minutes after removing from the oven and the filling was just right, not dry or runny. An easy, tasty recipe I will certainly make again.
04/28/2004
Better than the ones you buy in the store.There's nothing like a homemade chicken pot pie,through everything in and bake,very hot but very creamy.
07/13/2011
This is so easy and delicious. I just used whatever frozen veggies I had and it turned out great.
01/23/2007
I love this dish! I use Marie Callender pie crusts and sub cream of mushroom for the cream of chicken. I also use canned peas and carrots instead of mixed veggies...it tastes better to me. Anyway, my son (3) talks about making chicken pot pie all the time! A favorite at my house.
02/27/2007
I made this for the family that I cook for, and they all loved it! I used 1 can cream of chicken soup and one can of cream of potato soup. The steam-in-the-bag frozen vegetables make this even quicker to prepare. Just microwave them while you're prepping the rest, then stir them in. For seasoning, I used about a teaspoon of Montreal chicken seasoning, which adds just the right amount of flavor. Thanks for a keeper!
05/01/2006
I used frozen vegetables, added a can of diced potatoes, some thyme & oregano, and substituted a can of cream of chicken instead of the milk. It was delicious. I've made it several times to rave reviews every time. This also freezes well.
11/13/2006
This is a great comfort meal recipe that my husband and I both enjoyed. The only change I made was to steam frozen seasoned mixed veggies rather than plain canned ones.
07/18/2008
I made this for dinner and my husband had three helpings and cleaned his plate! He was even oohing and ahhing! Seriously. Can you believe that? I really liked it too. I used one of those long red packages of refrigerated Pillsbury double-crust pre-rolled pie crusts. All I had to do was unroll them over my pie plate. I didn't use milk because I was worried it would make it too liquidy, and I'm glad I didn't; it was a little too soupy but that's probably my fault because I cut & served it immediately whereas I should have let it stand to solidify 10 minutes or so. I also added a few pinches of salt. I cut pretty shapes out of the top for steam vents. Next time I make it I will practice making the top crust more... uniform, as it was kind of lopsided (hey, what can I say, it was my first time). So yeah, excellent recipe, basically fool-proof. Delicious. Thank you!
11/18/2006
We give this recipe 10 stars ^_^ My husband and I just finished preparing this recipe and OMG this was the best pot pie we've tasted!! We used individual mini pie pans, refrigerated pie crust, special seasonings (thyme, garlic, salt, pepper, basil and parsley) baked potato, celery, peas, onion and cream of chicken with herb soup. We sautéed the chicken, vegetables and seasonings; pre-cooked the bottom crust for 10 minutes and also brushed the top crust with egg. Unbelievable meal; no more store brought pot-pies for us!!!
01/29/2007
great recipe. very easy to make! My very picky daughter even ate it.
10/19/2006
YUMMY! This was delicious and so easy. I used frozen mixed veggies. My husband said it was one of the best things he's ever eaten! I did bake the bottom crust for 10 min. @ 350 before adding the mix, and then I brushed egg on the top crust (read ideas in reviews). Did I say this was really yummy? My picky toddler liked it, too!! Thank you!!
08/19/2013
Here's an interesting thing to do with the top crust. Make the bottom of the recipe as directed, keeping the top crust frozen. Pop it out of the pan it comes in, crumble it up quickly (not too fine), and mix with some shredded cheese. Sprinkle the crust/cheese crumble on top and bake. Its good, and really different.
12/23/2010
Used Italian dressing to flavor the chicken and the rest was easy, schmeasy. De-li-cious!
12/06/2012
I made this recipe after Thanksgiving 2012, using leftovr turkey. I used half a bag of frozen mixed vegetables and otherwise followed the recipe exactly. It turned out great. I used refrigerated pie crust, two of them. I did not bake the bottom crust for 10 min. as some suggested, and next time, I will do this, to keep it from getting soggy. I brushed beaten egg over the top crust halfway thru baking, and boy did it look professional. This would also be a good way to use leftover cooked chicken from chicken soup. I use a small whole chicken for soup and always have too much meat left.
01/25/2011
Never made a homemade pot pie before. This was wonderful! Family loved it.
01/25/2011
Easy and awesome! I cooked the bottom crust for 10 minutes first to prevent sogginess, and used frozen veggies with canned potatoes and a tbsp of thime. There was nothing left!
01/24/2011
I made a few of the suggested changes, including used an herbed cream of chicken soup, a cream of potato soup, and the milk. I also had to substitute corn & diced potatoes for the more traditional pot pie fillings b/c of husband's taste preferences. This is fantastic...and so easy to make I'll make it again.
08/10/2004
My family loved this one; I added a bag of precooked, seasoned potatoes and cooked it a little bit longer.
01/15/2011
very good we enjoyed it
03/27/2003
Very simple. Absolutely delicious!
10/05/2006
I made this last night for my big family. I tripled the recipe and used a casserole pan. The only thing I ommited was the milk. It made the filling really thick and full of flavor. Loved it!
11/15/2010
My family loves this. However I make a homemade crust and frozend vegtables instead of canned. Really good and simple to make. Thank You.
12/09/2010
Tasted great!! one note, 1/2 cup of milk is too much. just a splash will do.
03/06/2011
This was a very simple and tasty recipe. It was a bit bland, but that could be fixed by adding some seasonings. I gave it 4 stars because of the ease of making it.
01/19/2011
I had some left over chicken and always wanted to try a pot pie. This one was great! Simple and easy ingredients. Fairly easy to prepare. I used some of the other suggestions and was really happy with it. Hubby AND picky 5 year old loved it and asked for more! I scored on this one! Thanks!
03/25/2009
I love this recipe! It's a great basic recipe for a pot pie... you can add just about any veggies you like and it turns out great!
10/25/2003
This turned out really well, a great way to use up leftovers. I cut the recipe in half for two people, and it was the perfect amount. I used leftover canned corn and peas, along with fresh shredded carrots, for the filling, which worked out well. I like another reviewers idea of adding fresh mushrooms, and including some minced onion or black pepper would be a nice touch. Great winter meal, and very easy to make. And very attractive looking if you leave them in until the tops brown!
02/28/2011
so easy and soooo good. be sure to add the egg on top!
02/17/2015
Great recipe, for a much more savory flavor, use the Heinz chicken gravy in the jar instead of cream of chicken.
09/28/2008
My girl friend and I made this together. We followed the recipe accept we used the refrigerated piecrust and frozen vegetables. It was delicious.
05/29/2011
So awesome and so easy. Prefer this over the one we get at Bob Evans. I think it is great just the way it is. Made it the other night and everyone just had to have it last night. The only meat I had readily available was some shredded beef I had left over from making B-B-Q. Threw it in in place of the chicken and turned out great. Either way, its a hit. Thanks for posting it.
03/24/2015
I have used this recipe many times and it is always a hit. It's easy to make when you're in a rush and very tasty. There are only two things I change. First, I use frozen mixed vegetables instead of canned as I'm just not a big fan of canned veggies. Second, I have found that adding a bit of chicken broth really makes it flavorful, plus most recipes I've tried tend to be a little dry. For my personal taste, I add between 1/4 and 1/2 have cup of chicken broth while mixing the other ingredients
10/02/2011
As I sit here eating the leftovers for lunch I can honestly say that this recipe is absolutely AMAZING!...with a few things to make it my own. My fiance loves this...and this is not the kind of thing he would normally eat. I use 2 frozen pie crusts, 2.5 cups of frozen mixed vegetables (boiled 5 minutes), 5-6 small pieces of frozen boneless/skinless chicken (boiled), 1 can of cream of chicken soup, 1 can of cream of cheese soup (fiance's request...which I was a little hesitant about...but was a great addition!), onion powder, garlic powder, 1/2 tsp thyme (can be overpowering if add more), poultry seasoning, splash of italian seasoning, and shredded cheese to sprinkle on top. I use little heart shapped cookie cutters (corny but "cute" so my fiance says)to cut out in top shell and then place the cut outs slightly over their holes to allow for the steam to escape. I brush egg on the bottom shell and the top shell to help brown and crisp, cover edges with foil for first 30 minutes of cooking at 400 degrees and remove foil to cook for another 30 minutes..and it's PERFECT! Probably my favorite recipe on here so far!!
11/23/2010
I made this using some of the suggestions by others and my family LOVED it! They couldn't get enough. I precooked the pie crust with an egg wash. I added some sauteed onion, hot sauce, pepper, garlic powder, and made sure the chicken was well seasoned when I cooked it. I used instant herb potatoes for the top crust. I cooked it approx. 45 mins to a perfect brown. If you are feeding more than 4 I suggest 2 pies. Heck, 2 pies is a good idea no matter what. The leftovers were gone before I got home from work the next day.
10/18/2010
This was a quick and easy meal! I pre-baked the bottom crust for 10 minutes before adding ingredients, and used a can of cream of potato soup instead of milk, and the consistency was perfect! Not too runny or soft. I did have to kick it up a notch, as there was not much flavor in the soups, so I added salt and pepper to taste. Yum!
01/26/2014
This recipe was easy and a favorite at our house. I used frozen veggies instead because I don't like canned veggies that much. I did have to cook it a lot longer than suggested so the top was flaky and brown. I will make this again!
02/01/2010
Good and easy
03/06/2012
Very easy and very yummy! I am going to try substituting Cream of Potato soup next time!
10/18/2010
A friend made me this and I was so glad to find the recipe here. It is so easy and everyone in my family loves it! Use low sodium soup or low fat and you can make it healthier.
10/11/2009
My husband was not too sure if he'd like this cause the only pot pie he'd ever had was the frozen kind :P I did tweak this a bit to kick up the flavor, and followed the suggestion to bake the bottom crust to reduce soggyness. In all I added about 3 cloves finely minced garlic, 1/2 tsp rosemary, 1 tsp black pepper, and one onion cut up along with the canned veggies and chicken soup. It took about 20 minutes longer than anticipated to bake, but the result was FANTASTIC! My husband absolutly loved it and I think next time I make it I'll at a little cheddar cheese in with the veggies and soup!
12/16/2009
This recipe is the BOMB! Add two cans of the chunk chicken if using a deep dish pie pan! We LOVE this EASY quick dinner! Can also use canned beef stew for a Beef Pot Pie (I use TWO cans with my deep dish pie pan). AWESOME!
12/20/2005
We thought this recipe was very good. I added a can of cream of celery soup as well, and some leftover canned peas that I had. It was very good. Without the extra cream of celery soup, I think it may be a little dry. (I baked mine for a little longer as well). No leftovers.. the family loved it. Thanks for the recipe.
Source: https://www.allrecipes.com/recipe/8618/easy-chicken-pot-pie/
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