Deep Dish Chicken Pie

Deep Dish Chicken Pie

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Anna Goodman


Serves 8
Serving size: 1/8 of dish
8 Points
Cal 350
Fat 16 g
Fiber 2 g


☆☆☆☆☆ 0 votes

15 Min
1 Hr


  • 2 c
    cubed cooked chicken
  • 12 oz
    frozen mixed vegetables
  • 1/2 c
    chopped onion
  • 1 can(s)
    98% fat free mushroom soup
  • 1/2 c
    fat free milk
  • 1 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
    poultry seasoning
  • 1 pkg
    pie crust mix
  • 1/2 c
    corn flake crumbs
  • 7 Tbsp
    cold water

How to Make Deep Dish Chicken Pie


  1. In a 8" square (2 quart) baking dish (spayed with cooking spray) stir together chicken and vegetables.
  2. In a small bowl stir together condensed soup, milk, salt, pepper and poultry seasoning. Pour evenly over chicken. Set aside.
  3. In a medium bowl, stir together pie crust mix and corn flake crumbs. Add water, stirring with a fork until dough holds together. Add additional water by teaspoons, if needed. Roll out crust 1/4 " thick to fit baking dish. Place over chicken mixture. Cut steam slits in crust.
  4. Bake at 375* F for 1 hour or until crust is lightly browned and vegetables are tender. Test doneness by inserting tip of knife into one of the steam slits in crust.

Printable Recipe Card

About Deep Dish Chicken Pie

Course/Dish: Chicken Casseroles
Main Ingredient: Chicken
Regional Style: Southern

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