Classic Chicken Pot Pie

Recipe by Angela Polly
READY IN: 2hrs 30mins
SERVES: 8-10
YIELD: 2 pies


  • 3 -4
    cups chicken stock
  • 1
    (10 ounce) can cream of chicken soup
  • 3
    (15 ounce) cans Veg-All
  • 4
    pie crusts


  • 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.
  • 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.