Creamy Chicken Pot Pie Recipe

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Creamy Chicken Pot Pie

ginger nix


I have tried most every recipe out there for pot pie. This one is my husband's favorite. It is basically the same recipe that I have used for years, but I have changed it soooo many times...I don't really know the original anymore!

pinch tips: How to Debone a Chicken



2 - pack frozen pie crusts, thawed
1 c
cooked chicken breasts, shredded
1 pkg
frozen vegetables, (broccoli, cauliflower & carrots), thawed & drain any excess liquid
2 can(s)
cream of chicken soup, (campbells 10 3/4 oz.)
2 - 3 Tbsp
heavy cream
1/4 tsp
each: garlic powder, salt and black pepper (adjust to your own personal preference)
2 Tbsp
butter, melted

Directions Step-By-Step

Preheat the oven to 400 degrees.
In a bowl, combine the Chicken, vegetables, soups, cream, seasonings and butter. This is the filling. Check seasonings and adjust as needed, set aside until first crust gets done.
Dock ONE pie crust with a fork and bake @ 400,8-10 mins., until golden. Do not overbake, just looking for a pretty light golden brown.
Remove the crust, immediately add the filling, top with the second pie crust (unbaked) and carefully crimp or press the baked and raw crust together. Place on baking sheet and return to the oven, decrease the temp. to 375 degrees. Bake until the top is a beautiful crusty golden brown. This takes 20-30 mins., depending on your oven. Let stand a few mins. and serve.
**Note, prebaking the bottom crust ensures that it will be baked through, and it decreases the time to bake by about one-half. It can certainly be baked for about an hour at 350 using 2 raw, thawed crusts.

About this Recipe

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy