Valerie's Chicken Pot Pie, from Woman's Day Mag.

READY IN: 45mins
Recipe by Vals Home

This chicken pot pie is so easy to make. I include it in my "three meals in thirty minutes" lesson. Get chicken on sale and cook several cups in advance. Shred and freeze in plastic freezer bags with 2 Cups per bag. Then you have the only time-consuming ingredient already cooked! Everyone who tries this dish loves it! The French herbs give it a lovely flavor that sets it apart.

Top Review by Chef shapeweaver

Before giving my review on this, I have to say I'm pleased to be the first one to rate this recipe. This was made on 3/29/09 for mine and SO's dinner.Since I used a home made pie crust instead of the ready-to-use, it took me a bit longer to make. For the veggies, I used some leftovers that had previously been frozen. When this is made again I think the amount of herbes de provence will be cut back to just 1/2 tablespoon, the full amount to us seemed a bit over powering. And I'm going to omit the milk, since the pot pie was a little on the runny side. But other than that, we found that this was a very good dish. This will be made again. Thanks for posting and, "Keep Smiling :)"

Ingredients Nutrition

  • Filling

  • 473.18 ml chicken meat, cooked and chunked or shredded
  • 304.75 g can condensed cream of chicken with herbs soup
  • 283.49 g box frozen mixed vegetables, thawed
  • 1 medium potato, diced. (or more if you like)
  • 118.29 ml milk
  • 59.14 ml chopped fresh parsley
  • 9.85 ml herbes de provence
  • 2.46 ml salt
  • 2.46 ml fresh ground black pepper
  • 425.24 g boxrefrigerated ready-to-use pie crusts


  1. Heat oven to 425°F
  2. Boil vegetables in a small sauce pan for about 10 minutes.
  3. Whisk together soup, milk, herbs, salt and pepper.
  4. Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture.
  5. Line a 9-in. pie plate with 1 crust.
  6. Add filling.
  7. Top with other crust; fold edges under and crimp. Cut slits in top to vent.
  8. Bake 25 to 30 minutes until pastry is golden and filling is hot.

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