Easy Chicken Pot Pie with Blender Crust

Recipe Rating:
 2 Ratings
Serves: 6 to 8
Prep Time:
Cook Time:
Cooking Method: Bake


2 chicken breasts, boneless and skinless
6 c water
1 onion (diced)
4 chicken boullion cubes
1 can(s) french style green beans (drained)
1 can(s) vegall (drained)
1 can(s) potatoes (drained)
1 can(s) carrots (drained)
1 large can cream of mushroom soup
1 c flour
1 c milk
1 c margarine

The Cook

Cathy Smith Recipe
Well Seasoned
Edgewater, FL (pop. 20,750)
Member Since Jan 2012
Cathy's notes for this recipe:
The chicken pot pie ingredients vary sometimes according to what I have in my cupboard, but it always turns out great.
Make it Your Way...

Personalize This


Preheat oven to 350. In a medium size pot boil chicken and onions in water with 4 chicken boullion cubes. When done, shred or cut chicken into pieces. Retain chicken stock.
In a large bowl combine chicken, green beans, mixed vegetables, potatoes, carrots and mushroom soup. Add enough chicken stock to make it soupy. Grease a large baking dish and pour in mixture.
Blender crust: Place flour, milk and margarine into blender. Blend until smooth. Pour over mixture evenly. Bake on 350 for one hour or until crust is golden brown.
NOTE: This crust can be used on any pie. If you put it on a sweet pie you can add a little sugar to the blender when mixing.

1 comment

Showing OLDEST First
(Switch to Newest First)
user Christine Fernandez SuperMom77 - Nov 18, 2012
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
Kiss the Chef

Gift Membership