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    You are in: Home / Recipes / Chicken Pot Pie Recipe
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    Chicken Pot Pie

    Chicken Pot Pie. Photo by Chef #1800045497

    1/3 Photos of Chicken Pot Pie

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    DiXiEmEdiC911's Note:

    Just a simple way to throw together leftovers and come out with some down-home comfort food. I've included two different ways to do this pie. You only need EITHER the double pie crust, OR the refrigerated crescent rolls, not both.

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    Units: US | Metric

    • 2 cups chopped cooked white meat chicken
    • 1 1/2 cups frozen mixed vegetables or 1 (14 ounce) can Veg-All or 1 (14 ounce) can peas and carrots
    • 1 (10 1/2 ounce) can cream of chicken soup
    • 2 prepared deep dish pie shells or 1 can Pillsbury Refrigerated Crescent Dinner Rolls
    • salt and pepper


    1. 1
      Preheat oven to 350. If you are using a double crust, set one of them out to thaw a little.
    2. 2
      Combine chicken, vegetables, and cream of chicken soup in a large mixing bowl. Add water until the consistency of the mixture is to your liking, not too runny. Salt and pepper to taste.
    3. 3
      If you are using a double pie crust, pour the mixture into the crust you have kept frozen. Trim the fluted edge from the thawed one and place it on top of the mixture. Press down the edges to seal and cut a slit in the top to vent. Place the pie pan on a cookie sheet for baking.
    4. 4
      If you are using crescent rolls for your crust, place the mixture in a 13x9 baking dish. Unroll the crescents on top of the mixture so that they are flat, don't tear them apart.
    5. 5
      Bake at 350 for 30-40 minutes, until bubbly. Keep an eye on the pie to make sure the crust does not burn. You can put tinfoil over the crust edges to prevent this if you like.
    6. 6
      If you are using crescent rolls, it usually takes about 30 minutes for them to get crispy enough. You will be baking this a lot longer than the directions say on the can, but this is okay. You want them to end up much crispier than if you were using them for crescent rolls.

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    Ratings & Reviews:

    • on December 15, 2010


      Was looking to use up some left over chicken thighs, this was great everyone loved it. I also used 1 1/2 cups of frozen mixed veggies that i microwaved for 5 min. In addition I cubed up some left over potato and put in it and I used the cresent rolls. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2012


      Made this for my family and they loved it. Very picky kids (14 and 5) but they ate it up. I doubled the recipe because we had family over but this turned out amazing. Thanks for sharing.

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    • on May 23, 2012

      One integral piece was left out of this recipe. It failed to mention using left over chicken or even pre-cooked chicken. Yes, to people who do a lot of cooking, that is probably common sense but to those of us who do not, it isn't. So I wasted a lot of time & food making this only for it to come out with half cooked chicken chunks. I couldn't cook it longer or I would have burned the crescent roll topping. I've never made a recipe that assumed that you knew certain things. I don't know if it tasted good because it was inedible. Thank goodness I had a pizza in the freezer!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 512.6
    Calories from Fat 240
    Total Fat 26.7 g
    Saturated Fat 8.4 g
    Cholesterol 5.9 mg
    Sodium 922.0 mg
    Total Carbohydrate 60.1 g
    Dietary Fiber 5.9 g
    Sugars 3.6 g
    Protein 9.6 g

    The following items or measurements are not included:

    white meat chicken

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