My Version Of Chicken Pot Pie Recipe

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My version of Chicken Pot Pie

Kim Wyatt


I change this every time I make depending on who I make it for. However I have not had anyone really complain about it. Sometime I use a pie crust on top also, a can of biscuits or even just extra cheese.

★★★★★ 1 vote
1 Hr
45 Min


chicken breasts, boneless and skinless
1 box
swanson chicken broth
1 pkg
broccoli florets-frozen
1 pkg
cauliflower, small florets-frozen
1 pkg
carrot coins
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
2 c
colby jack cheese
1 box
prepared pie crust
2 c
mashed potatoes


1Boil Chicken breasts in chicken broth-might not use whole box of broth. Let chicken cool enough to work with and cut into bite sized pieces.
2Put the pie crusts into separate deep dish pie pans. Bake for 15 minutes at 350 till brown-this keeps it from getting soggy when everything is put on it.
3Defrost, steam or blanch and drain all vegetables-I use the leftover chicken broth and just blanch the veggies-you want them fairly hard.
4Mix the veggies, both cans of cream soup and chicken together.
5Place veggie and chicken mix in the cooked pie shells, put the cheese on top of mixture and then cover with mashed potatoes-1 cup on each should do it.
6Put pies in oven and bake for 45 minutes to one hour on 350. Let rest for 10 or so minutes then cut and enjoy.
7If you want you can cook one and freeze the other so you can have dinner in an hour rather than cook one night.

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy