Real Recipes From Real Home Cooks ®

chicken pot pie

(1 rating)
Recipe by
Nicole Bredeweg
West Olive, MI

I LOVE pot pies. I love store-bought Banquet pot pies. I love the more expensive Marie Callendar pot pies. But I especially love homemade pot pies. So when my friend, Rhonda, made this for us, I knew that I was going to like it. I didn't know that I was going to love it, and I didn't know that it was easy with easy-to-store ingredients!

(1 rating)
yield 6 serving(s)
method Bake

Ingredients For chicken pot pie

  • 1 pkg
    pie crust mix, and any ingredients necessary to make it, or
  • 1 box
    refrigerated pie crusts (for top and bottom)
  • 1 - 1-1/2 lb
    boneless, skinless chicken breasts
  • 1 can
    cream of chicken soup (10-3/4 oz?)
  • 1 can
  • 1/2 c
  • 1/2 tsp
    seasoning salt
  • 1-1/2 c

How To Make chicken pot pie

  • 1
    Place enough water in a saucepan to boil the chicken. Once the water starts to boil, place chicken in the water and allow to boil for a few minutes, until the chicken is no longer pink in the middle. Pull from the water and allow to cool for a bit.
  • 2
    While the chicken is cooking, prepare pie crust mix according to directions. Divide out 1/2 of the dough and roll out for the bottom. If using pre-made pie crusts, allow to soften. Prepare pie pan by spraying with non-stick cooking spray, then place a crust in the bottom, gently forming to the pan's inside contours.
  • 3
    Cube the chicken into bite-size bits. Mix chicken, soup, vegetables, milk, and seasoning salt. Add to pie crust. Layer the cheese on top.
  • 4
    Roll out the rest of the pie crust and lay it on top. Pinch edges together. Put slits in the top (I like to make a smiley face).
  • 5
    Bake in a pre-heated, 400*F oven for 45 minutes, or until golden brown.