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Homemade Chicken Pot Pie

cpp_roosterOne of David’s favorites is ‘Homemade Chicken Pot Pie’.  I like it because  a large pot pie is  good for about 4 meals for us – either over the period of a week or I sometimes freeze portions  for future meals.  That’s really a help when I need to get something on the table quick!

I prefer to use home smoked (BBQ’d) chicken breasts for my pies – but any cooked chicken will work (remove all skin – too much fat).  Now here’s the recipe:


Approximately 1-1/2 – 2 cups cooked cubed chicken;  1 can mushroom soup (you can also substitute 1 can of either cream of chicken or celery) ;  1 bag of Green Giant mixed vegetables (I used the new steam in the bag vegetables – small size – and it worked perfectly);  1/3 cup chopped onions; dash each – salt & pepper; and package of Pillsbury Pie Crusts.

In a large bowl combine the cubed chicken, can of cream soup (no water); chopped onion, bag of cooked  mixed vegetables (I cooked them only half the time recommended on bag); salt and pepper.  Mix together well.  Make sure the chicken and veggies are covered with soup.

cpp_wholePlace one of the Pillsbury pie crusts on the bottom of  a large size pie pan; making sure it is smooth – don’t leave any gaps or puckers.   Now pour the chicken/ veggie/soup mixture into the crust.  Cover with the second crust.  Use a fork to crimp the edges and then trim off excess dough with a knife.  Make a few small slits in the top crust to allow steam to escape.  I did not do anything to the top to get the golden color, but you can use an egg wash or brush with butter if you like.  Bake in a preheated oven at 350 degrees for approximately 45-60 minutes or until golden brown.  Check on the progress every few minutes after the first 30 minutes as oven temperatures vary.

cpp_cut1When your pie is through baking, you can serve then or allow to cool completely if you want to freeze, or refrigerate for serving the next day.  We find it better the second day.  An excellent side-dish is a nice, hot bowl of Country Gravy.  Ladle on top or serve on the side.  The gravy is a great compliment to the crust and chicken.  I’ve not tried making the dish with the gravy inside – but if you are  the adventurous kind – you might want to give it a try.  This pie reheats well in the microwave.  Place a damp paper towel on top of the portion to be reheated and heat on 50% power anywhere from 1-1/2 minutes to 5 minutes depending on the size of the portion.  Heating at 50% power will keep the crust from hardening.

2 comments to Homemade Chicken Pot Pie

  • Linda Albright

    I made this last night and it was wonderful. However, for the veggies I used fresh broccoli and carrots and frozen corn and English peas because that is what I had on hand. I am not even a big fan of chicken pot pie but had a second helping of this one. Look forward to more good recipes to get out of the cooking rut.

  • janmon

    Thanks Linda! Glad you enjoyed it – I’ll have to try it with your combo of veggies – they sounded really good too! I’m in the process of putting together a website with ‘no-sugar’ added recipes along with other recipes for leftovers, etc. I’ll post that when it gets finsihed.