No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (422g) Recipe makes 4 servings The following items or measurements are not included below: 1 package frozen vegetables
Calories 475
Calories from Fat 254		(53%)
Amount Per Serving		%DV
	Total Fat 28.3g	43%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 7.5g
	Trans Fat 0.2g
Cholesterol 108mg		36%
Sodium 1893mg		78%
Potassium 319mg		9%
Total Carbohydrate 17.6g		5%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 35.7g		71%
detailed view... how is this calculated?

Chicken Pot pie

Recipe #9870 | 1¾ hours | 35 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Amy Duchesne
Jul 2, 2001

Chicken, broccoli, cauliflower, carrots, and cream of chicken soup enveloped by pie crust in a casserole dish or pie pan. Adjust serving size accordingly. You can substitute the chicken for turkey or go vegan and hold the meat and substitute the cream of chicken for cream of broccoli, celery, or mushroom.

SERVES 4 -6 (change servings and units)

Ingredients

pie dough (Pillsbury already made and shaped pie dough is great!)
4 cooked chicken breasts, boiled or steamed
3-4 cans Campbell's Cream of Chicken Soup
1 package frozen vegetables (broccoli, cauliflower, and carrots are best)

Directions

1
Take a casserole dish and line the bottom and sides with pie dough.
2
Save dough for the top.
3
Fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time.
4
You want at least 3 cans for a 11x9 dish.
5
Once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges.
6
Seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan.
7
Make 4 incisions at the top of the pie so it can breathe.
8
Cook at 375 for 1 hour or until crust is a nice golden brown.
9
Enjoy!

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Spicy Macaroni and Cheese

Clifton Street Lasagna

Pasta E Fagoli Al Forno

Pork Chop & O'brien Potato Bake

Chicken & Broccoli Casserole... All Time Fav!

Featured Reviews for This Recipe

From: Chef #1276720

On Oct 5, 2009

This is a new regular in our house. DH loves it! I used frozen peas and carrots and 1 can cream of chicken 1 can cream of celery. YuM!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #859513

On Jan 21, 2009

this is a great recipe!! Hubby and I loved it.. it was so quick and easy, even though I work all day I was still able to have a good, nutritious meal with little effort. one thing i will do to further simply it the next time , buy a rotisserie chicken from the market,and chunk that up

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Russell Bell

On Sep 28, 2008

I have used this recipe now 5 or six times. It is a great recipe and easy to fix. It is a requested recipe at my house now. I do this sometimes. I will Grill the Chicken Breast before I shred it. It adds a good flavor to the dish.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Bruce & Casey Lau

On Jan 22, 2002

I have been making this recipe for years and it usually is a big hit. I use a large deep dish pie pan and the pillsbury already crusts. Great use for left over turkey! The frozen mixed soup veggies (peas, carrots, corn, potato) are great, I use one bag, one can of cream of broccoli cheddar soup and one of cream of chicken or cream of potato (whatever I have on hand) It is a quick and easy meal to make when you have friends drop in or it is blowing outside.

8 people found this review helpful

Was this review helpful to you? YES | NO

Read all 11 reviews