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sheri's best chicken pot pie

(1 rating)
Recipe by
Sheri Zarnick
Union Lake, MI

I started making this pie many years ago. I have sold these pies for $10 each at Church fundraisers and I even had to put it in a cookbook I made for the local Animal Shelter, with my recipe given in the pages of that book many copies of that cookbook sold because of this recipe. It is simple but people think because it tastes so good it must be complicated. A few of the local cafe's whom bought that cookbook now serve my potpie on their menu. I hope you all enjoy it as much as many others have. It will surely become a family staple in your home.

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For sheri's best chicken pot pie

  • 4
    chicken breast halves, skinless and boneless
  • 4 can
    mixed vegetables, drained
  • 2 Tbsp
    chicken base
  • 1 can
    cream of chicken soup
  • 1 can
    cream of mushroom soup
  • 1 can
    cream of celery soup
  • 1/2
    soup can of milk
  • 2 pkg
    refrigerated pie crusts

How To Make sheri's best chicken pot pie

  • 1
    This recipe makes 2 pies. Preheat oven 350^ boil chicken in water until done. Let cool. Then pull of meat from bones and place in a large mixing bowl.
  • 2
    Prepare your 9" deep dish pie plates by unrolling pie crusts into the pans. leave some hanging over.
  • 3
    Drain mixed vegetables and add to the mixing bowl with chicken. Add soups, milk and base into bowl. mix well. Fill each pie plate equally.
  • 4
    Place remaining pie crusts on top of each pie. Take the leftover sides and roll up towards the top of the pie to make a rope like crust. Slit vent holes in the top.
  • 5
    Place pies in oven and bake for 45 minutes or until lightly browned.
  • 6
    For variety; I have used cream of broccoli soup with the california blend of vegetables. * Oriental vegetables with golden Mushroom soup * Beef meat with meat and potatoes and cheese The possibilities are unlimited.

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