Chicken Pie

"I've been making this recipe since I was first married over 27 years ago and it is still a family favorite. I made a turkey for our first Christmas and used this for the leftovers after seeing the recipe in a Campbell's soup ad. Now we actually prefer it made with chicken, so I almost always roast 3 birds at a time so there will be leftovers to make 2 pies. This is wonderful served with cranberry sauce and with leftover mashed potatoes and gravy. The preperation time doesn't include making your pie crust."
 
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photo by momaphet photo by momaphet
photo by momaphet
photo by Seattle Pseudo Chef photo by Seattle Pseudo Chef
photo by Pesto lover photo by Pesto lover
photo by momaphet photo by momaphet
photo by momaphet photo by momaphet
Ready In:
1hr 10mins
Ingredients:
11
Serves:
4-5
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ingredients

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directions

  • Preheat oven to 375 degrees. Steam onion, carrots, celery with butter and spices until the carrots are tender, the microwave works great for this.
  • In a large bowl stir together the cooked veggies and all the other ingriedients.
  • Line a pie plate with the bottom crust, pour in filling, cover with top crust, turn under edges and crimp, cut steam holes in top crust. Bake 45 minutes, top crust should be lightly golden brown. NOTE: Recipe can be doubled to make 2 pies.

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Reviews

  1. I liked this, the kids liked this, it was so easy and tasty. I had leftover chicken in the fridge and got a "pilsbury" pie crust (I can't make crust very well) and followed the recipe almost exactly. I added celery b/c the kids like it in stuff, and used fresh thyme in the veggies and then a little more stirred in before adding to the crust. I have to be honest I'm not usually a "use a can of soup" kind of cook so I was skeptical, but this is really a nice recipe.
     
  2. This is soooo much better than traditional cream of mushroom chicken pot pie! I don’t like celery, so I replaced it with golden corn, and added salt to taste to the complete pie mix - and the results were just MAGIC. I’ve been making your recipe two pies at a time for many years now, and my family and extended family always gobble it up! Finally this time I remembered to leave a review - thanks for this recipe!!
     
    • Review photo by Seattle Pseudo Chef
  3. Have to have a chicken pot pie once in awhile and so happy for this recipe. I did use a couple chicken breasts that I let simmer in chicken broth and did include the celery. The golden cream of mushroom soup is so much better then the regular. Cant make pie crust so I used frozen that thawed on the counter for a few minutes. Loved the green beans instead of peas! Will make again! Made and reviewed for the CQ 2015.
     
  4. Super yummy pie! I made the crust myself with 2 cups of flour, salt, 6 tablespoons olive oil, and about 2/3 cup of water. I prepared the mushroom soup myself with a tin of canned mushrooms, wine,chicken broth, flour and soy sauce. For the rest I followed the recipe and the result was magic. No leftovers! Thanks a lot for posting this great recipe,
     
  5. I made a vegan version of this using "Lightlife" Chick'n style strips and instead of the soup, I used Rice milk & soy flour, instead of butter I used a bit of Olive Oil and I SKIPPED THE CRUST entirely to save a zillion calories, sugar and carbs. (Sorry, diabetes runs in my family, my grandparents both died horrible deaths from diabetes and I'm not willing to eat anything unecessary because it could cost me my sight or my fingers or my legs or all of the above) Besides - it's the stuff on the inside that's the GOOD STUFF! When I say good stuff, I mean - I went for 2nds!!! Oh, I also used a combo of both dried and fresh sage and thyme and also some White Pepper. This recipe reminds me of a version of a vegan chicken pot pie I posted LOL! Great minds think alike I suppose! Plus, I'm a lover of British foods, which include a LOT of sinful dishes like meat pies, so it's nice to find another meat pie recipe that you can lighten up. So, everyone should keep this as a go-to meal, I know I will :-)
     
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Tweaks

  1. Have to have a chicken pot pie once in awhile and so happy for this recipe. I did use a couple chicken breasts that I let simmer in chicken broth and did include the celery. The golden cream of mushroom soup is so much better then the regular. Cant make pie crust so I used frozen that thawed on the counter for a few minutes. Loved the green beans instead of peas! Will make again! Made and reviewed for the CQ 2015.
     
  2. I made a vegan version of this using "Lightlife" Chick'n style strips and instead of the soup, I used Rice milk & soy flour, instead of butter I used a bit of Olive Oil and I SKIPPED THE CRUST entirely to save a zillion calories, sugar and carbs. (Sorry, diabetes runs in my family, my grandparents both died horrible deaths from diabetes and I'm not willing to eat anything unecessary because it could cost me my sight or my fingers or my legs or all of the above) Besides - it's the stuff on the inside that's the GOOD STUFF! When I say good stuff, I mean - I went for 2nds!!! Oh, I also used a combo of both dried and fresh sage and thyme and also some White Pepper. This recipe reminds me of a version of a vegan chicken pot pie I posted LOL! Great minds think alike I suppose! Plus, I'm a lover of British foods, which include a LOT of sinful dishes like meat pies, so it's nice to find another meat pie recipe that you can lighten up. So, everyone should keep this as a go-to meal, I know I will :-)
     
  3. Surprisingly good! I added one cooked, cubed potato and 1/4 tsp oregano. I used frozen mixed vegetables instead of the green beans and carrot. I made Ina Garten's pie crust recipe and had to grab the plate back from DS to get the picture. They had already wolfed down just about all of it by the time I got back with the camera. I will definitely make this again. Thanks for sharing the recipe. Made for ZWT6.
     

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