Chicken Pot Pie

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Comfort food at its best!

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Gather up:

cooked chicken
can of chicken broth
can of cream of chicken soup (or celery soup)
bag of frozen stew vegetables
pre-made pie crust (one day I’ll give the recipe for my homemade crust, but I was too lazy to do it this time)

Pour the frozen vegetables over the top of the chicken that you’ve placed in the bottom of the casserole dish. No need to thaw the veggies. You can also use canned mixed veggies, but I prefer the frozen kind. I’m a sucker for those little pearl onions.

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Mix the broth and cream of chicken soup. Add pepper. I like a generous sprinkle of pepper. Pour this mixture over the top of the veggies and chicken.

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Unfold the crust and spread it out over the casserole dish. I know a round crust doesn’t fit a rectangle dish, but it’s ok. I just trimmed up the edges and placed them in the corners, so as not to leave them naked. I always have an urge to express myself on pie crust. You have to vent it, right? Get out your knife and draw a design in the dough (I chose leafless trees) or you can be boring and just cut in a few slits.

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Bake it uncovered at 350 degrees for about an hour. Enjoy!

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  1. MBB Founder and Editor Denene Millner says:

    Wow! I always thought a chicken pot pie would be more complicated… I’m definitely going to try this out!

  2. Wow, that seems way too easy!

  3. Hey! Nice background you got there!

    This looks really good, I am going to try it before I decide I don’t like meat again!
    TAra B(Samurai Mom)

  4. great minds think alike. J and i made this last week and it is an upcoming post of mine in our Cooking With Jordan series.

    must be the time of year…mmm comfort food!

  5. Tiffany:
    I want to try this recipe tomorrow. How much liquid and vegetales would you use for your family? Can you be more specific? Thanks.

  6. So good and so easy! I made it last night and it was a hit all around.

  7. Hey, you got the same dishes I do. Wow!

  8. I’m very bummed right now, I just pulled this out of oven and its super juicy. I mean isn’t pot pie suppose to be thick, I guess the frozen vegetables made too much juice I don’t know if I should let it sit for awhile but I’m so sad.

    • That’s interesting. Making soon so hope it will turn out. Wondering if a small bit of corn starch mixed in would alleviate that problem?

  9. If you are too lazy to make a pie crust, you can use my pot pie topping. Equal parts self-rising flour, mayonnaise, and milk (1 – 1 1/2 cups depending on how big your pie is. Pour over the top of your preparation and cook uncovered at 325 for about an hour. It is delicious, light, and fluffy.


  1. […] to admit, I used to think pie shells were only meant for dessert. I went for years refusing to eat Chicken Pot Pie, Quiche or any savory dish with a pie crust. Finally, when desperately trying to come up with […]

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