Classic Chicken Pot Pie

Total Time
2hrs 30mins
30 mins
2 hrs

Comfort food

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  • 4 -6 chicken breasts
  • 3 -4 cups chicken stock
  • 1 (10 ounce) can cream of chicken soup
  • 3 (15 ounce) cans Veg-All
  • 4 pie crusts
  • pepper


  1. Boil chicken breasts in water and 3 cups of chicken stock until chicken easily falls apart with fork; about 1.5-2 hours. Remove chicken and preserve liquid. Shred the chicken. Return chicken to liquid and bring to a boil. Simmer for 15 minutes, adding more chicken stock if needed. Add can of Cream of Chicken Soup, the 3 cans of drained Veg-all and pepper to taste. Cook over medium heat for about 20 minutes.
  2. Place dishes with bottom pie crusts in the oven on 425 for approximately 8-10 minutes. Remove from oven and fill with chicken mixture. Place top pie crusts over mixture, slice openings to vent and bake at 425 for 30-45 minutes.