This supper pie is loaded with flavorful herbs, juicy chicken breast, and delicate veggies. Quick, simple, and less fat too!
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground sage
- ¼ teaspoon salt
- 2 tablespoons butter
- ⅓ cup cold nonfat milk
- 1 cup chopped onions
- 2 cloves garlic
- 1 cup chicken broth
- 1 ½ cups potatoes, peeled and cubed
- 1 ½ cups carrots, chopped
- 1 cup frozen mixed vegetables, thawed
- 1 (10.75 ounce) can reduced fat cream of chicken soup
- 1 ½ tablespoons all-purpose flour
- 2 cups cooked, cubed chicken breast meat
- 2 tablespoons chopped fresh parsley
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- To Make Crust: Mix together 1 cup flour, baking powder, sage, and 1/4 teaspoon salt. Cut in butter or margarine until mixture is crumbly. Stir in milk. Gather dough into a ball, wrap in plastic, and allow to rest in refrigerator.
- Spray a large nonstick skillet with cooking spray. Cook onions and garlic together over medium heat until soft, about 5 minutes. Add broth, potatoes, carrots, and mixed vegetables. Simmer partially covered for 12 minutes. Potatoes should be slightly undercooked.
- In a small bowl, combine cream of chicken soup and flour. Mix until smooth. Add mixture to vegetables along with chicken, parsley, basil, thyme, salt, and pepper. Pour mixture into a 2 quart casserole dish.
- Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.
- Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.
Nutrition Facts
| Calories | 467 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 7 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 1649 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
First impressions were positive. Spices were a bit heavy for my taste, so next round I think I’ll be dialing that back by about a quarter. Also cheated and used premade puff pastry for the crust (you can only do so much with a pair of kids hanging off you lol). Overall everybody loved it and I’ve been instructed to make it again (and again and again). Side note I did two pans of this, one in glass and the other in cast iron. I might be biased but the cast iron is definitely the way to go if you have it. Just add an extra 3 to 5 minutes to the cook time.
instead of making the pastry …..I bought frozen Flakey Pastry from the supermarket. I love the ingredients in this recipe ..I used all fresh veges plus used the canned chicken soup … I live in New Zealand soo had to make a few adjustments …but I have made this twice & love this ..
It was vey easy to make. I used homemade broth left over from he chicken that I prepared. I also used shredded broccoli for more color.
The family loved it!!!
It was WAAAY to much seasonings & very dry…we did not care for this at all. Next time I wil go back to the Chicken pot pie w/ puff pastry recipe & sub pie crust for the puff pastry…this was absolutely not enjoyable & will be going down the garbage disposal.
I didn’t find the sauce as creamy as others did so if you are making it to the directions above I would cut back on the flour added to the cream of chicken soup.
My family loved this recipe. I tripled the crust recipe (Wasn’t enough with one batch to cover the 9×13 baking dish) and added two cans of cream of chicken soup. I left out the onions and added a little extra garlic. I also brush the crust with olive oil. Will be making this again!
Delicious!
My husband and I tried this recipe last night and it was great!!! My husband is a picky eater so for him to eat something different was GREAT!! I didn’t use homemade pie crust I used a store bought one and I used different veggies but it still was great!!
I followed other reviewers suggestions and doubled the creams soups and the flour. I just used a regular pie crust and put the sage into the chicken mixture. It tasted fantastic! I will be making this again.
My kids asked for seconds!! I did make some changes/additions: using the advice of others I doubled the broth, soup & flour. I also addeda bag of frozen pearl onions and fresh sliced mushrooms and it really took this dish to a whole new level. We have this at least once a month!
I wasn’t a fan of the crust. Next time I’ll use a biscuit topping. But the inside was delicious!
Decently tasty, but took over an hour and a half to prepare!
This was really good. It was fairly easy to make. Great for young kids learning to use a spoon!
WOW this was a hit. My entire family gobbled it up! No left overs what so ever.
I basically followed the recipe. It does need some additional liquid, so I would add about 1/2 to 3/4 cup more chicken stock next time. I also think a chicken bouillon cube would add to the flavor and maybe add the sage to the chicken mixture instead of to the crust. I had to add a little more milk to the crust, too. But overall, this was a good recipe. My husband and I ate about half of it and have the other half for lunch tomorrow.
Better than Banquet, All the spices and seasoning complemented eachother very nicely for an instant family favorite! We like a thick crust with a large amount of cream on the inside so I doubled the dough and the soup mixture plus threw about a cup of shreaded cheese in. Delicious!
oh man this was SO good!! I am a bit stingy with the 5 star reviews, but still…really really good. i am making it again as we speak. It is very very good. i did double the soup, broth and flour as other reviews recommended. The only thing i changed was substituting one can of cream of mushroom for one of the cream of chicken soups. Definitely recommend this recipe
the recipe didn’t allow for enough doe, add about 25%
I love this pot pie! I usually use refrigerated premade crust. I put the herbs that you use in the crust right into the meat mixture. The innards are delicious-just the right amount of spices! My kids love it too!
Great pot pie – the crust was especially delicious. I think next time I might make twice the crust and put a crust on the bottom too. Also, I wanted to make this a one pot meal and I didn’t have cream of chx soup, so I sauteed the chx and onions first, added flour, then added broth and evaporated milk. It made a nice thick sauce. Needed a little more salt than otherwise, but it was good! Cooked the potatoes and carrots in this broth and then added frozen veggies after potatoes were almost done.