Classic Chicken Pot Pie

READY IN: 2hrs 30mins
Recipe by Angela Polly

Comfort food

Top Review by bmcnichol

I cut the recipe in half and only made one pie. This was easy to make but we thought the filling needed a lot of seasoning. This is a good basic recipe. Made for Spring PAC 2012.

Ingredients Nutrition

  • 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a