EASY CHICKEN POT PIE

Charhug · ‎01-07-2011

3 Chicken breasts cooked and cubed

1 can of mixed vegetables such as Veg-all (15 ounce) drained

1 can of Cream of Chicken soup ( 10 3/4 ounce)

1/2 cup milk

1/2 teaspoon of Better Than Bouillon Chicken Base

2 pie crusts (one box)

Mix soup, milk and Better Than Bouillon Chicken Base.

Add the drained Vegetables and chicken. Stir.

Put mixture into a deep dish pie pan ( Temp-tations) lined with an unbaked pie crust.

Cover with other pie crust. Make sure you make some slits in top crust for steam to escape.

Cover edges of pie crust with foil and bake for 40 minutes at 425 degrees.

This is so easy and tasty. I have used leftover chicken from a Rotisserie Chicken instead of cooking chicken breasts. I have also found out that this works best with bought pie crust, such as Pillsbury's.

software · ‎06-08-2016

Looks really good.

I'm a fan of using boullion cubes, I like poached chicken breasts & that's all the flavor I use.

Dusty1 · ‎03-10-2010

I love this & make a similar pot pie. I use individual cans of vegetables, so I can choose what we want. My husband hates peas! And, I buy Marie Callander Pie Crusts, because I think that they are the best. They are already pie shaped (in the freezer section) so I lay one out of the pan on a piece of waxed paper until it softens & starts to loose shape. Then I lay it on the vegetables. Not as pretty, but I do prefer the MC crust.

CelticCrafter · ‎03-09-2010

I've done it using leftover barbecue sauced chicken and frozen mixed vegetables. It was so good using that chicken.

Toppers · ‎01-01-2015

@CelticCrafter wrote:
I've done it using leftover barbecue sauced chicken and frozen mixed vegetables. It was so good using that chicken.

It sounds good your way, too.

I've done a variation of something like the original recipe.

I also used frozen mixed veggies, and used jarred chicken gravy, instead of the canned soup and milk.

I also used two refrigerated pie crusts, along with some chicken.

I used a deep dish glass pie plate to bake it in, because it makes a large family-sized pie, once all of the ingredients are added in.

Nightowlz · ‎03-11-2010

Thx for sharing. I always use frozen veggies. Maybe I will give Veg-All a try. Now I'm hungry. I have been hungry for chicken pot pie for some reason. Have not ate any in a long time. I added everything I need to my grocery list.

momtochloe · ‎11-03-2013

@Toppers wrote:
@CelticCrafter wrote:
I've done it using leftover barbecue sauced chicken and frozen mixed vegetables. It was so good using that chicken.
It sounds good your way, too.

I've done a variation of something like the original recipe.

I also used frozen mixed veggies, and used jarred chicken gravy, instead of the canned soup and milk.

I also used two refrigerated pie crusts, along with some chicken.

I used a deep dish glass pie plate to bake it in, because it makes a large family-sized pie, once all of the ingredients are added in.

Hi @Toppers, what brand of jarred chicken gravy do you use? I would love to take a run at this recipe when the weather cools off . . .

Chicagoan · ‎03-09-2010

Thank you for sharing, it sounds good and nice and easy!

may good luck be your friend in whatever you do
and may trouble be always a stranger to you

ChiliPepper · ‎01-16-2015

@Nightowlz wrote:
Thx for sharing. I always use frozen veggies. Maybe I will give Veg-All a try. Now I'm hungry. I have been hungry for chicken pot pie for some reason. Have not ate any in a long time. I added everything I need to my grocery list.

@Nightowlz

I use frozen mixed vegies in this & similar recipes also. I find the canned vegies just get too done. But that is just my personal preference.

Toppers · ‎01-01-2015

@momtochloe wrote:
@Toppers wrote:
@CelticCrafter wrote:
I've done it using leftover barbecue sauced chicken and frozen mixed vegetables. It was so good using that chicken.
It sounds good your way, too.

I've done a variation of something like the original recipe.

I also used frozen mixed veggies, and used jarred chicken gravy, instead of the canned soup and milk.

I also used two refrigerated pie crusts, along with some chicken.

I used a deep dish glass pie plate to bake it in, because it makes a large family-sized pie, once all of the ingredients are added in.
Hi @Toppers, what brand of jarred chicken gravy do you use? I would love to take a run at this recipe when the weather cools off . . .

Hi @momtochloe,

I bought the Aldi's brand of jarred chicken gravy when I made it, but you can use the Heinz brand if you have tried their brand and like theirs. I like their particular brand, too.

I like the seasonings that they put in their gravy. We think that it tastes nice, without being too seasoned or too salty.

I also used Aldi's packaged refrigerated pie crusts, too.

For the veggies, I just got the mixed Country Blend without the Lima beans in there-the kind that comes with the corn, peas, beans, and carrots in there, that most markets carry some version of.

If I recall, Aldi's brand of jarred gravy might be seasonal around the holidays. I don't know if they always have it available.

When we shop at Aldi's, I try to get whatever I can there, because I think that their prices just happen to be the best around.

If my DH goes without me, I make out a shopping list for him to get as much as he can while there.

I'll have to find the recipe, and then I'll post it for everyone. It's really easy.

I think that it calls for canned chicken in water in the original recipe, but you can substitute pre-cooked chicken in it if you'd rather do that.

I tried making it with the canned chicken, and it turned out really good.