Everything but the Kitchen Sink Chicken Pot Pie

Linda Stevens


I always served the store bought (Swanson) variety to the kids when they were little, but these are much better.


★★★★★ 1 vote

30 Min
1 Hr


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2 large
chicken breasts, boneless and skinless
2 large
12 oz
mixed vegetables, frozen
1 can(s)
cream of chicken soup
1/4 c
water or chicken broth

How to Make Everything but the Kitchen Sink Chicken Pot Pie


  • 1Season and pre-cook chicken until almost done.
    May pre-cook by boiling, broiling or microwave. Don’t over cook. It will cook more when in pie.
  • 2Peel and dice potatoes and boil until fork tender. (Not mushy.)
  • 3After chicken is cooked, dice and place in bowl with cooked potatoes. Add the thawed, frozen vegetables to this mixture along with the can of soup. Mix thoroughly until all vegetables and meat are coated. May add additional chicken broth if needed.
  • 4Pour into pie tin lined with pie crust. Add top crust, fluting edges till sealed. Place a couple of slits in top crusts to allow steam release. Bake at 350 for approx. 60

Printable Recipe Card

About Everything but the Kitchen Sink Chicken Pot Pie

Course/Dish: Chicken, Pies, Savory Pies
Hashtag: #vegetables

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