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Total Time
1hr
Prep 30 mins
Cook 30 mins

I invited my mother over for a belated Mother's Day dinner tonight. She had asked for pot pie, and I wanted to make the chicken really tender for her because the has chronic pain in her jaw, similar to arthritis. So, I decided to make some modifications to a Better Homes and Gardens recipe I had for chicken pot pie, and this is what I came up with. It turned out to be some of the best chicken pot pie I've ever made. She took what was leftover home to show it off to all of my family, and I gave her the recipe so she could make it herself.

Ingredients Nutrition

Directions

  1. Place chicken in crockpot.
  2. Cover with condensed mushroom soup. (Do not add liquid.).
  3. Stir to coat chicken. Cook for 3 to 4 hours or until done.
  4. Cut or shred chicken to desired size.
  5. Keep in fridge until ready to add to pie filling.
  6. For crust, combine flour and salt.
  7. Cut margarine into flour mixture to form coarse crumbs. (I use a sturdy fork to do this.).
  8. Beat together egg and ice water.
  9. Add to flour, and mix until a soft dough forms.
  10. Flatten dough on plastic wrap to fit your pan.
  11. Chill for an hour.
  12. Preheat oven to 375°F.
  13. Heat vegetables and margarine over medium heat.
  14. Stir in gravy mix and flour.
  15. Add water and cook until slightly thickened.
  16. Stir in chicken mixture.
  17. Pour filling into 9 inch square pan.
  18. Cover with crust.
  19. Make a few slits in crust.
  20. Bake for about 30 minutes or until crust is golden brown.
Most Helpful

5 5

VERY VERY TASTY !! I used corn, peas, ans carrots. This is a real easy recipe to make. Other than that I made recipe as written. Made for a great dinner during the games. A definate do again recipe.

You could turn this into an upside down sheppards pie for her by putting a layer of mashed potatoes as a bottom crust. I suggested this because some members of my family put their pot pie over mashed & pour extra gravy on top.