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    Home » Recipes » Chicken » Chicken Pot Pie

    Chicken Pot Pie

    Published: Apr 13, 2011 · Modified: Mar 19, 2020 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    Comfort food….yummmm!
     

    chicken pot pie in pan

     This recipe is for 2 chicken pot pies.
    If you do not need 2 for dinner tonight, you can put one in the freezer to make another night!  The complete recipe is at the bottom of this post for easy printing.

    ingredients in a bowl

    Mix together:
    4 cups cubed, cooked chicken
    4 cups frozen veggies, thawed
    I used only cubed potatoes and thawed them in the microwave.
    2 cans cream of chicken soup
    1/2 cup of milk
    1 teaspoon dried chopped onion
    1/2 teaspoon black pepper
    dash salt

    ingredients spread in pan

    Divide the filling mixture between two 9 in. pie tins.

    filling in pan covered with pie crust

    Cover the filling with a pie crust.  (I used a ready-to-go refrigerate one)   Trim the crust and using a fork press the tines around the edges.  Poke the crust with the fork in several places.

    chicken pot pie in pan

    Bake the pies at 400°F for 25-30 minutes or until golden brown.

    slice of chicken pot pie

     

    Chicken Pot Pie
    by The Gunny Sack
     
    Mix together:
    4 cups cubed, cooked chicken
    4 cups frozen veggies, thawed
    I used only cubed potatoes and thawed them in the microwave.
    2 cans cream of chicken soup
    1/2 cup of milk
    1 teaspoon dried chopped onion
    1/2 teaspoon black pepper
    dash salt
     
    Divide the filling mixture between two 9 in. pie tins.
    Cover the filling with a pie crust.  (I used a ready-to-go refrigerate one)   Trim the crust and using a fork press the tines around the edges.  Poke the crust with the fork in several places.

    Bake the pies at 400°F for 25-30 minutes or until golden brown.

    **Here are the instructions for freezing/baking a chicken pot pie.  Please note, I cooked both of my pies so I am not sure how well this works.  I would just check the pie often toward the end to make sure it isn’t overcooking:

    Cover the pot pie well and place in the freezer for up to 3 months.  When ready to use, remove from the freezer 30 minutes before baking but DO NOT thaw the pot pie!  Cover the edges of the crust loosely with foil and place the pie on a baking sheet.  Bake at 425°F for 30 minutes, remove foil, reduce heat to 350°F and bake an additional 60-65 minutes or until golden brown.

     

    More Chicken

    • Sliced southwest chicken on a cutting board.
      Southwest Chicken
    • Chicken Tinga on tacos on a platter.
      Chicken Tinga
    • Mango chicken topped with mango salsa on a white plate.
      Mango Chicken
    • cashew chicken on rice.
      Cashew Chicken

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Comments

    1. Sailing with bare feet says

      April 16, 2011 at 1:42 pm

      I’m not a fan of the store bought kind. I want to try this !! It looks so good !

      Reply
    2. Yvonne @ StoneGable says

      April 13, 2011 at 5:42 pm

      What an absolutely enchanting looking chicken pie! I love your images!!!!Your crust looks so flaky I can’t believe it is a store bought pie dough!!! And using frozen veggies makes what could be a time consuming meal a very easy one… and yummy!I’m off now to visit some of your other posts.Wonderful to find you!Yvonne

      Reply

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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