Yummy Chicken Pot Pie

Name: Yummy Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 Pot pies, 4 serving(s)
Ingredients: 2 large boneless chicken breasts, fully cooked (or use a rotisserie chicken); 2 cups chicken broth; 2 (10 1/2 ounce) cans cream of celery soup (or a combination) or 2 (10 1/2 ounce) cans cream of mushroom soup (or a combination); 1 (16 ounce) can peas and carrots; 1/2 teaspoon poultry seasoning; 1 teaspoon fresh ground black pepper; 1/2 teaspoon salt; 4 tablespoons cornstarch; 1 (14 1/8 ounce) package refrigerated pie crusts

Be the first to review this recipe

Recipe by KRL724

An easy-to-make, delicious pot pie! I made mine in individual serving-size large ramekins (about the same size as the ones used for pot pie at Bob Evans), but you can use a regular-size deep-dish pie plate, if you'd prefer.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr

SERVES: 4

YIELD: 4 Pot pies

UNITS: US

INGREDIENTS

Nutrition

2

large boneless chicken breasts, fully cooked (or use a rotisserie chicken)
2

cups chicken broth
2

(10 1/2 ounce) cans cream of celery soup (or a combination) or (10 1/2 ounce) cans cream of mushroom soup (or a combination)
1

(16 ounce) can peas and carrots
¹⁄₂

teaspoon poultry seasoning
1

teaspoon fresh ground black pepper
¹⁄₂

teaspoon salt
4

tablespoons cornstarch
1

(14 1/8 ounce) package refrigerated pie crusts

DIRECTIONS

Preheat oven to 425 degrees. Cook the chicken and let cool. Cut into bite-size chunks and set aside. Mix the broth; soup; spices and cornstarch together, then add peas & carrots and chicken pieces. Divide filling evenly among ramekins. Roll crusts out into rounds cut about an inch larger than the rim of the ramekin. Place a piece of crust on top of the filling and flute, molding to the sides of the ramekin, sealing the filling in completely. Bake on a cookie sheet for about 30 minutes or until crust is golden brown. Cool slightly before serving.

Submit a Recipe Correction