This is a classic Christmas gingerbread with apple filling from Poland. Trust me, it’s delicious and simple to make!
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 1 casserole |
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 4 boneless, skinless chicken breast halves
- ½ cup chopped onion
- 1 teaspoon poultry seasoning
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups frozen mixed vegetables, thawed
- 1 cup sliced fresh mushrooms
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
- Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
- In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
- Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
- Bake in preheated oven for 50 minutes, until pastry is golden brown.
Nutrition Facts
| Calories | 648 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 5 g |
| Protein | 34 g |
| Saturated Fat | 13 g |
| Sodium | 1272 mg |
| Sugars | 2 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! Added diced celery. Couldn’t fit all the filling into the crust. Will make two pies next time.
***I meant to say don’t be afraid to add the shredded CHEESE not CHICKEN** LOL
Love this recipe. Added potatoes.
We really like this recipe. We use broccoli instead of mixed veggies. YUM!!!
Awesome recipe! Thanks for sharing!
Best chicken pot pie recipe I’ve tried. Even better my husband put it all together and even made the sauce himself as I had to go out. Will definately make it again but would like to make Small individual size pies as This was too much for two. Default keeper.
My husband said not to lose the recipe.
Yummy
Easy
Really good recipe. I did not have pie crust so I baked in a casserole dish and added biscuit dough on top. Also, added mushrooms. ?
made few changes. Only 3/4 cup of ea vegetable. 4 stalks celery and 2 carrots. Used Pioneer brand chicken gravy. It’s 1.67oz so I used 3 pks. And so total of 4 1/2 cups of water. I alternated vegetables, chicken then gravy. 3 layers. Then slide knife down thru to be sure gravy got around good. Had foil around edge first 30 min. Then removed and moved the baking sheet down a level so pie on bare rack to the end. I’ve made this pie 4 times. Changed the gravy this time. Very happy with how it turned out. I was told pie probably won’t survive the night. Everyone loved it.
Love it. I made some minor changes to work with our family. – 2 cups frozen corn, peas and carrot (thawed) – one can of cooked potatoes (chopped) – cooked the bottom shell first then put in all ingredients and the top pastry layer. – 1 can cream of chicken and 1 can cream of celery soup – NO mushrooms or onions due to family preference. – Cooked chicken in broth to add more flavour – Cheese and seasoning as per recipe. – Froze the pot pie at this point. Then to cook I thaw it overnight in fridge and cook as per instructions (till golden brown)
I made without the mushrooms and used about cup of cut potatoes and 1cup of frozen peas/carrots for the veggies. Everyone loved it
I love this recipe! I make it all the time. It’s so easy, tastes amazing and is great as leftovers. The only thing I do differently is make one large one and a few individual pies bc it makes so much. Highly recommend!
I shall never make a chicken pot pie any other way. The cheese is the difference. We lapped it up like total animals!
Our favorite chicken pot pie recipe EVER! I have passed this one on to several people. I usually make 2 at a time. 1 regular version for the meat eaters and then I make a vegetarian version using Quorn naked chicken cutlets! Wonderful!
I had never made chicken pot pie before and I’m happy to say this came out great. Made some modifications though. Only used three large boneless chicken breasts and used fresh vegetables of two celery stalks, two carrots, mushrooms and half of a large russet potato which I cubed and pre-cooked in boiling water. I also sauteed the mushrooms and vegetables before hand to soften and then added to the one can of cream of mushroom soup and one can of cream of chicken soup and added about a half cup of chicken broth because it was too thick, seasoned with poultry seasoning, salt and pepper. Used pillsbury pie crust with butter on top and precooked the bottom pie layer for 5 minutes to crisp, then cooked everything for 30 minutes.
I added cubed red potatoes. Boils them
Will definitely make this again. I used a mix of frozen veggies that had asparagus. Husband said it was the best ever.
Made as listed using Pilsbury packaged pie crusts. Held together beautifully even on the 3rd day with leftovers. BY far the best chicken pot pie we have ever had. Hubby loved this one!
So awesome!. I added peas, cooked potatoes and carrots and diced first before adding to mix. I think the people who said runny is because you have to “drain” the sauteed mushrooms, chicken, chicken broth, onions first before adding to the mix. I made this at request for my husband’s birthday and I will make again.