A delicious Indian curry recipe that uses a ton of vegetables. It tastes fantastic with plain rice or any Indian bread.
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 2 cups frozen mixed vegetables
- 2 boneless, skinless chicken breast halves, boiled
- 1 teaspoon dried thyme
- ½ (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of potato soup
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
- Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
- Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
- Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
- Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 657 mg |
| Sugars | 1 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Okay. I actually used frozen pie crusts. They work great – but you have to free one for the top while it is still frozen or it will tear… I also added some diced potatoes to the mixed veggies plus garlic powder, sautéed onions, and rosemary garlic seasoning. Huge hit
This was very good! I used a rotisserie chicken, added chopped canned potatoes as someone suggested, onions and some garlic. Also, I couldn’t find cream of potato soup so I used cream of chicken. I used poultry seasoning instead of thyme. I will be making this again for sure!
Simple! Great tasting! I cooked my chicken with salt, pepper, lemon pepper and thyme, such great taste! I also premake them and freeze, toss in oven for a bit more time on crazy nights!!
This was very good. I shredded a rotisserie chicken added 1/2 chopped onion, frozen peas and fresh carrots. I added a generous amount of cracked pepper, sodium free bouillon packet and a dash of garlic and herb seasoning. I will definitely make again. Thank You for this recipe
This is the second time I’ve made this pot pie and it’s definitely a keeper! A few changes I made to suit my family’s taste … I baked the chicken with Montreal Chicken seasoning and I added some of the seasoning and paprika to the cream soup as well as s&p, and thyme. I sauteed one cup total of onion, celery and mushroom in butter and added that to one cup of a (thawed) frozen mix of peas, corn, green beans and carrots. As other reviews mention, I used both full cans of cream soup; one chicken and one celery, and placed the pie glass right on the oven rack (no cookie sheet). My husband said this is his new favorite meal by far – Try It Today!
I made this last night with a nice flaky pie crust I found. Everyone thought it was delicious! I would add a photo, but my phone won’t talk to my computer. LOL! Maybe I can add it later.
Very easy. Agree to others who said too much thyme. Next time I will half the spice. Maybe add a bit of salt, but not much. I egg washed the crust. Was very nice aesthetically and tastes very good. I used boneless, skinless thigh of chicken because this house prefers the darker meat. Rest of recipe was as stated. I will make this recipe again.
I made my own homemade crust and added rosemary to the spice list. My wife doesn’t like celery, but I made it with the cream of celery soup anyway lol, and she really enjoyed it. This one’s a keeper.
I made and it’s fantastic. I didn’t have the cream of potato so I used cream of chicken in it’s place and added a can of potato’s to it that I cut in 1/4’s. I would recommend using deep dish pie shells as I had plenty of filling left over when I filled a regular pie shell. But my chicken breast were large. I think if you like easy country cooking then this is a must try!!
It was a bit of work but nothing hard and it turned out great. With all the variety in frozen vegetables out there these days, a person could really make this to suit very specific needs. The one thing was that it ended up being a little bit dry and next time, I’m just going to add a bit more of the water that made I boiled the chicken in to get a little more soup going on but this might be a personal choice. I’ll make this again and again.
Quiick, Easy & inexpensive; used about 12oz precooked, shredded chicken. Ratio of meat to veggie off, so added another cup of veggie and full can of cm of celery. Consistency was still off (very “thick”, so next time may add 1/2 c of milk. Also added 1/2 tsp black pepper and 1/4 tsp salt. Needs something else ~ worchestershire sauce?
This recipe was wonderful. I followed the directions exactly and cooked it for the stated time. Perfection! This was a big hit at my house and I will be adding this to my trusted go-to recipes. Thank you for sharing this!
This recipe is delicious! I uaually add a little more thyme just because i like it but it is one of my favorite comfort foods!
we really enjoy this recipe. thanks for sharing! the only change I made was to add some sauteed red pepper. the measurements in the recipe are spot on so if you add, be sure to take away
This was a big hit with my family. I sautéed mixed veggies in chicken stock, drained it and added cooking sherry. Yummy!
This is delicious as is. Been making this for years…and naturally it has slightly evolved. I use 2 full cans of cream of potato soup and a half cup of milk. I add a little extra thyme as well as salt, pepper and garlic. And if I am short on time, I use a store bought rotisserie chicken that I debone and shred/dice. I always pre-bake the bottom crust while making the filling and brush the top with an egg wash. I have never had to cover the crust with aluminum foil. This typically makes 2 pies for us. I bake one and refrigerate the other, then bake the other a few days later. (Just 2 of us and we don’t mind eating the same thing for several days) Thinking I might try it with a mashed potato topper like shepherd’s pie.
Turned out great, made it as directed but I didn’t have a pie plate so I used my 8 in baking stone lol. A little small but very tasty!
Just don’t use the thyme. Or very little of it.
This was the best and easiest pot pie I’ve ever made. Great recipe.
Amazing! All I added was a little garlic and onion powder. I also topped the soup with puff pastry. YUM!!$
Easy peasy, and delicious. Good comfort food. Easily adaptable to what one has in pantry or left over. Thanks. Hit the spot.