Chicken Pot Pie

Chicken Pot Pie

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Teri Halbrook


I started making this when I was about 19, everyone goes nuts when I do.i normally have people asking for more


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makes 4 pies
1 Hr
30 Min


  • 2
    whole chickens cooked and shredded,reserving broth
  • 4 can(s)
    cream of chicken soup
  • 4 can(s)
    cream of celery soup
  • 4 can(s)
    cream of mushroom soup
  • 1/2 lb
    baby carrots cut in half
  • 1
    whole bunch of celery washed ,chopped into bite size pieces
  • 1 lb
    bag of frozen peas
  • 1 small
    onion (optional)
  • 1 Tbsp
    vegeta seasoning
  • 4
    frozen pie dough, deep dish
  • 4
    roll out pie dough for the top
  • ·

How to Make Chicken Pot Pie


  1. set aside shredded cooked chicken,reserving broth
  2. mix together 3 of all cans of soup saving the 4th cans for gravy.
  3. pre cook all vegtables starting with carrots, then adding celery and peas and onions
  4. mix toegether chicken, vegtables and soup with the vegeta until well mixed
  5. scoop into precooked pie shells, covering with roll out pie dough,pressing edges into the pie tin to make a seal,cut 4 slits into pie dough for steam escape
  6. bake at 350 for 30 mins or until crust is golden
  7. mix remaining soups with broth from cooked chicken,adding in wondra gravy mix until it thickens season with vegeta(using a whisk helps)
  8. after pies are baked let cool for a few mins cut into slices, and pour over warm gravy.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Savory Pies
Main Ingredient: Chicken
Regional Style: American

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