Dad's Chicken Noodle Pot Pie

Recipe by Ewalla

This is unlike any chicken pot pie I have had as it doesn't use a pie crust, but it is my favorite!

Top Review by Chef Crystal Cooks

I used fresh veggies (carrots, frozen peas, mushrooms and onions) and just boiled them for a few minutes before putting them in with the other ingredients. This made a very nice pot pie. Not like the regular one as it doesn't have a crust, but good just the same! My grandchildren ate like there was no tomorrow, so I guess it's kid friendly too! Tasty and quick to throw together when you feel like having something that's "comfy" . This is it! Thanks for sharing Ewalla!

Ingredients Nutrition

  • 2 (8 ounce) cans Veg-All, drained
  • 2 (8 ounce) cans cream of chicken soup
  • 4 cups cooked chicken breasts (chopped or shredded)
  • 1 cup chicken broth
  • 14 cup oleo, melted
  • salt and pepper
  • 12 ounces cooked spaghetti
  • 1 cup self rising flour
  • 1 cup milk
  • 34 cup mayonnaise


  1. Combine first 7 ingredients and pour in a 9 x 13 casserole dish.
  2. Mix the flour, milk, and mayo until smooth and pour over the chicken mixture.
  3. Bake at 375 degrees for 45 minutes or until golden brown.

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