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Chicken Pot Pie

  • Category Mains
  • Difficulty Difficulty
  • Prep Time 30
  • Cook Time 60
  • Total Time 01:30
  • Serves 4

Easy chicken and vegetable pot pie, with a cream sauce. With a flaky crust, and creamy sauce, this recipe is great for those cold winter nights.

Kim Glee



  • 1 pound chicken
  • 2 cups, frozen mixed vegetables
  • 16 ounces cream of chicken soup
  • 2 bay leaves
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground sage
  • 2 pie crust

How To8 Steps

Step 1

Preheat oven to 350

Step 2

Place chicken breast into 4 quart sauce pan, cover with cold water. Add bay leaves, garlic powder, salt, pepper. Cover and bring to a boil until chicken is fully cooked and falling apart.

Step 3

Thaw vegetables in cold water, or bring to a boil. Set aside

Step 4

In large mixing bowl add soup, thawed vegetables, sage, garlic powder, salt, and pepper to taste.

Step 5

Once chicken is fully cooked, drain water and allow to cool to the touch. Shred chicken into bite size pieces, or cut into cubes, about 1/2 inch cubed. Add to soup mixture and stir well.

Step 6

Fill bottom pie crust with mixture, place on top crust, pinching edges together. Cut 3 to 5 slits in center to allow air to vent. Place small strips of foil around edges for first 40 minutes of baking.

Step 7

Place pie onto a baking sheet lined with foil. Bake for 1 hour at 350, or until golden brown, removing foil on edges at last 15 to 20 minutes.

Step 8

Allow pie to cool for 10 minutes before serving.

Chef's Notes

This recipe is so easy to make. I double, and sometimes triple the amounts, and freeze the filling for later dates. 

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