My version of Chicken Pot Pie

My Version Of Chicken Pot Pie Recipe

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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


  • 4-5
    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

How to Make My version of Chicken Pot Pie


  1. Boil 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.
  2. Put 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.
  3. Defrost, steam or blanch and drain all vegetables-I use the leftover chicken broth and just blanch the veggies-you want them fairly hard.
  4. Mix the veggies, both cans of cream soup and chicken together.
  5. Place 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.
  6. Put pies in oven and bake for 45 minutes to one hour on 350. Let rest for 10 or so minutes then cut and enjoy.
  7. If you want you can cook one and freeze the other so you can have dinner in an hour rather than cook one night.

Printable Recipe Card

About My version of Chicken Pot Pie

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

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