Chicken Pot pie

"Chicken, broccoli, cauliflower, carrots, and cream of chicken soup enveloped by pie crust in a casserole dish or pie pan. Adjust serving size accordingly. You can substitute the chicken for turkey or go vegan and hold the meat and substitute the cream of chicken for cream of broccoli, celery, or mushroom."
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Ready In:
1hr 35mins


  • pie dough (Pillsbury already made and shaped pie dough is great!)
  • 4 cooked chicken breasts, boiled or steamed
  • 3 -4 cans Campbell's Cream of Chicken Soup
  • 1 package frozen vegetables (broccoli, cauliflower, and carrots are best)


  • Take a casserole dish and line the bottom and sides with pie dough.
  • Save dough for the top.
  • Fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time.
  • You want at least 3 cans for a 11x9 dish.
  • Once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges.
  • Seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan.
  • Make 4 incisions at the top of the pie so it can breathe.
  • Cook at 375 for 1 hour or until crust is a nice golden brown.
  • Enjoy!

Questions & Replies

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  1. Larry Thornton
    Can soups are very high in sodium try this with homemade cream of chicken soup. Not only will it be healthier it will also taste allot better
  2. Bruce  Casey Lau
    I have been making this recipe for years and it usually is a big hit. I use a large deep dish pie pan and the pillsbury already crusts. Great use for left over turkey! The frozen mixed soup veggies (peas, carrots, corn, potato) are great, I use one bag, one can of cream of broccoli cheddar soup and one of cream of chicken or cream of potato (whatever I have on hand) It is a quick and easy meal to make when you have friends drop in or it is blowing outside.
  3. Lennie
    Larry, I know you mean well, but someone who is making THIS recipe is someone who doesn't have time to make cream of chicken soup from scratch.
  4. jonesies
    This was my "clean out the fridge/pantry" recipe for tonight. Used pre-made pie crusts, a leftover baked potato from dinner two nights ago (chopped up), fresh carrots that were steamed in the micro first, frozen broccoli and frozen corn. I added freshly ground pepper and sea salt to the soup (used two cans of chicken soup) and also whisked in two leftover cloves of roasted garlic. My chicken soup was low sodium/fat free. It was a hit for sure!
  5. MoniBush
    This really tasted like a chicken pot pie that you buy in the store! I was impressed! I thought it was going to be so so but it was really good. I prepared it this past weekend so I would have a meal ready to go after coming home from work. This was a hot tasty meal that was easy to make. I'll be making this again for sure. Thanks!


I love to cook- but not for the fun of it. I cook with a purpose! And that is to cook great tasting food for anyone who comes to my table. I live in Canada now, but am a native of Florida. I love southern food, and european food. I am up for anything that tastes great! I am married to a french canadian and I have found a lot of great recipes from living here.
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