1 of 8 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (454g) Recipe makes 4 servings
Calories 749
Calories from Fat 350		(46%)
Amount Per Serving		%DV
	Total Fat 38.9g	59%
	Saturated Fat 10.9g	54%
	Monounsaturated Fat 15.8g
	Polyunsaturated Fat 9.7g
	Trans Fat 0.0g
Cholesterol 63mg		21%
Sodium 1727mg		71%
Potassium 663mg		18%
Total Carbohydrate 71.0g		23%
	Dietary Fiber 8.5g	33%
	Sugars 2.6g
Protein 29.8g		59%
detailed view... how is this calculated?

people who like this recipe also like:

Rosemary Cannellini Beans

By: Annisette

Easy Cabbage and Kielbasa

By: TLu

Egg Noodles With Brown Butter and Feta

By: susie cooks

Spiced Carrots with Raisins

By: evelyn/athens

Blueberry Tea

By: Kathleen Nelson

Chicken Pot Pie

Recipe #250482 | 55 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: CoffeeB
Sep 3, 2007

This is a quick recipe for those school nights when everyone is on the go. This can also be made ahead and froze. All you need are some dinner rolls and/or salad.

SERVES 4 (change servings and units)

Ingredients

2 (10 ounce) cans cream of potato soup
16 ounces frozen vegetables
2 cups cooked chicken
1/2 cup milk
1/2 teaspoon pepper
1/2 teaspoon thyme
2 (9 inch) pie crusts

Directions

1
Preheat oven to 375 degrees.
2
Mix the first 6 ingredients in a large bowl.
3
Place 1 frozen pie crust in the bottom of a 9inch pie plate and press up the sides.
4
Prick the bottom with a fork.
5
Pour the ingredients from the bowl into the pie crust.
6
Place the 2nd pie crust overtop and press the seams together.
7
Cut off any excess dough.
8
Crimp the edges to seal.
9
Place 4 1-inch slices across the top to allow for cooking evenly.
10
Bake for 40 minutes.
11
Cool 10 minutes before serving.

Questions about this recipe?

Featured Reviews for This Recipe

From: 4-H Mom

On Apr 2, 2009

Made this for lunch today and it was wonderful. I followed the recipe, just ended up baking it for a little longer. I ended up adding some onion and a little garlic powder to season it up just a bit more. I will be making this again. Thanks for the great recipe. Made for I Recommend Tag.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef Jean

On Mar 31, 2009

This was very easy to make and had a great texture, it wasn't to soupy or to dry. I had to bake mine for an extra 15 minutes. I would also add some extra seasoning to it next time as I thought it was just a tad bit bland. A great dish to throw together though since using the soup made this very very qick to get in the oven. Made for PAC spring 09.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: BarbryT

On Feb 23, 2009

Excellent taste and super easy. I need to figure out how to adapt this to single-serving pot pies since my favorite part is the crispy crust mixed with a hot fresh filling. Changes I might make: use cream of chicken soup rather than cr. of potato, use cubed freshly steamed new potatoes with frozen peas and carrots. I am very glad I tried this. THANKS for posting it!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: ~Rita~

On Mar 31, 2008

So Easy and JUST Fabulous! I used Turkey in place of the chicken. 1 cup of soup to keep the sodium down some. I had homemade turkey mushroom gravy the I used for the other can of soup and for the milk. Added red pepper flakes. Brushed the top with water and sprinkled black pepper on top. I baked in a preheated 425 degree oven for 15 minutes then lowered to 350 for 35 minutes. Thanks for an easy meal that looks like I worked hours to make. I just wish they made lower sodium soups! Thanks bunches!!!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews