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    You are in: Home / Recipes / Carol's Chicken Pot Pie Recipe
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    Carol's Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Cooking202's Note:

    This is a recipe that was actually created while emptying leftovers from the frig. The veggies are limited only by your imagination and the quantity is easily adjusted. In fact the whole thing is a no-brainer. I shared the recipe with a friend who shared it with a friend and it ended up being on the menu of a very nice restaurant(I think it was a sneaky way to use up their leftovers).

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    Units: US | Metric


    1. 1
      Season chicken with salt and pepper; grill until done. Debone the chicken and cut into medium sized pieces.
    2. 2
      Cook carrots, onion and potatoes in chicken broth until tender. Add peas and mushrooms and cook for 5 to 8 minutes more. Drain vegetables and combine with cheese soup. Keep hot.
    3. 3
      PASTRY; Prepare while chicken and vegetables cook.
    4. 4
      Unroll pastry, press slightly to smooth out folds and cut to the top inside diameter of the container to be used. Place pastry on a parchment lined cookie sheet and bake according to package directions or until golden brown and crispy.
    5. 5
    6. 6
      Place cooked vegetables and cheese soup mixture in individual preheated baking dishes. A # 8 iron skillet works perfectly and makes a nice presentation.
    7. 7
      Top with pastry rounds, serve immediately. ENJOY!

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    Nutritional Facts for Carol's Chicken Pot Pie

    Serving Size: 1 (486 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1065.4
    Calories from Fat 445
    Total Fat 49.5 g
    Saturated Fat 12.5 g
    Cholesterol 68.4 mg
    Sodium 803.4 mg
    Total Carbohydrate 107.8 g
    Dietary Fiber 9.4 g
    Sugars 8.7 g
    Protein 46.4 g

    The following items or measurements are not included:

    cheese soup

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