A festive wreath-like arrangement of aromatic rosemary sprigs decorates this simple to make cherry tomato, olive, and cheese snack dish. Your visitors will enjoy snacking on this lovely arrangement. To serve, use toothpicks.
| Servings: | 6 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 (2 to 3 pound) whole chicken
- 2 (9 inch) deep dish frozen pie crusts, thawed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) package frozen green peas, thawed
- 2 cups water, or as needed
- 1 teaspoon chicken bouillon granules
Instructions
- In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
- Preheat oven to 400 degrees F (200 degrees C).
- Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
- Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!
Nutrition Facts
| Calories | 798 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 3 g |
| Protein | 41 g |
| Saturated Fat | 15 g |
| Sodium | 911 mg |
| Sugars | 6 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
I used one can cream of mushroom, one can cream of chicken, one cup milk, 3/4 bag of frozen peas green beans carrots and corn mix, 1/2 bag of diced onions celery and peppers mix, and one can sliced mushrooms. chicken tenders were on sale so used them and roasted them first. We are home with colds so thought this would be a great idea.
Good recipe, the flavor is really good!
I’ve made this a number of times. My family loves it and it’s so simple
It’s nice but a bit watery. Next time I’ll add a thickener. I added sage, rosemary, and thyme and it was very delicious!
Great recipe!!!
It was good but it did not turn out how i thought is would.
Boring! And my grandmother certainly didn’t use canned soup and prepared pie crust.
I’ve made this twice, my hubby loves it on a cold fall night. It’s easy and very tasty
Great recipe. I used steamed chicken breasts and combined the broth it created with the mushroom soup, and a dash of black pepper. Pot pie never lasts long, family fave
This is an excellent place to start to whip a yummy pot pie in a relatively short time. Here are my modifications: I baked it in a 13×9 pyrex and used 3 ready-made crusts (1 1/2 boxes). I used 3 large chicken breasts, boiled with spices – poultry spice, s/p, oregano. I followed the recipe pretty closely, using 2 cans cream of mushroom soup (any would’ve worked) loosened as needed during cooking with chicken broth. I added in frozen peas and carrots and frozen corn, eyeballing amounts to our taste. When that all heated up, I tossed in the chopped chicken breasts. Spices I added were sage, rosemary, oregano, s/p, Tabasco, bay leaf. Spooned the heated mixture into the pyrex lined with 1 1/2 ready-made pie crust, it filled it all the way up, then covered it with another 1 1/2 pie crusts. Brushed the crust with milk and put it in the oven at 350*. Baked until the top was golden and I could see the filling bubbling underneath. The family loved it, and even my picky eater went back for seconds!
I used a rotesserie chicken from Walmart, took it off the bone threw it in a Dutch oven with a chicken cube, mixed vegetables and a can of cream of mushroom.sautee that all together and put it in the pie shell and baked at 400 for30 minutes what a hit with company over
use the meat from a rotisserie chicken. add 1 teaspoon of poultry seasoning, 2 cans of cream of chicken soup, 1/2bag of frozen mixed vegetables. mix the above in a bowl. heat in the microwave covered for 5 minutes. use the roll type pie crusts, 8 pats of butter on top of mixture, under the top crust. vent the crust bake at 375 for 60 minutes
Made this for my family, they really liked it . I used cream of chicken and added some red potatoes to the recipe . Was a big hit with the family .
I enjoyed that .Will be making it again!!!
I am amazed at how quickly and easily this recipe assembles. For a busy mom, this is a great recipe that can be altered to meet personal tastes. I use organic frozen mixed veggies, Penzey’s chicken soup base and organic chicken to customize this already good recipe. I found that the filling is quite “soupy”, even after sitting for a bit before cutting it. I’ve reduced the liquid to 1.75 cups…half water half broth. This thickened the filling a bit. Making it in individual pie crusts or ramekins would probably be a great alternative to a whole pie. Definitely a keeper!
I’m giving 4 stars for this, only because I really haven’t eaten it yet! I have just put this pie together (SO EASY!), and unfortunately have to freeze it for another night (single mom, kids are at their Dad’s this weekend). I have tasted the filling (YUM!) and can’t wait to have this for dinner (likely Monday). I have decided to freeze it unbaked, but wondered if anyone has frozen this recipe before and has tips for times/temps for baking it from frozen. I will be sure to review it after we eat it!
This was very good and quick to make. The only thing I changed was I used chicken breasts instead of a whole chicken. The reason I didn’t put it as a five star was because it was pretty liquidy. Next time I will try to use less water/bouillon mixture. It still tasted good, just a personal preference. One thing that I did like about it was that it was very fast to make. The thing that took the longest was making the pie crust myself, but if you used a premade one then it would go really fast. Thank you for posting this recipe, Jill. I will be making this again!
This tasted pretty good to me, but my husband didn’t care for it too much. Anyway, it was really simple to make. I used condensed cream of chicken soup instead of mushroom and used about 3/4 cup of chicken broth instead of water, and no bouillon granules. Tasted good except could have used more broth as it was kind of dry. I’ll make this again but not anytime soon because of hubby. Thank you for this quick and easy recipe.
This is a really good recipe for a quick-fix pot pie but it does require some changes. (1) I boiled boneless, skinless chicken thighs with water, onion, celery, and a low-sodium/no-sodium added vegetable bullion. After chicken is done, save 1 cup of the liquid to re-add later. (2) I used an organic semi-condensed cream of mushroom by Amy’s. (3) As I heated the soup I added chopped broccoli and a frozen veggies (onion and celery mix). Bare in mind these frozen veggies will release water. I added 1 cup of the reserved chicken broth but had to add 3/4 tsp of corn starch to thicken. Next time, it’ll probably be best to add 3/4 cup broth at max (especially if using frozen veggies). Reserving the cup will give you some flexibility if you want more liquid. (4) I think the cook time suggested of up to 35 minutes is a bit too long at 400-degrees. I should have check the crust a little sooner. However, I made my crust so this may explain the bake time issue I had. (*)This is a good base recipe for a quick chicken pot pie. Relying on pre-made crust expedites the cooking process. However, clean eaters can still enjoy this by making a few modifications. Taste is 4.5 stars but due to changes needed rated 4-stars. Will make frequently and a plus that it freezes well!!
I wasn’t too crazy about this recipe. But, I’m giving it three stars because my husband seemed to like it. There was a lot left over. I’m not too crazy about pot pie though. I guess I was trying to find a recipe that made me like it more though.
This was great. Used frozen mixed veg and chicken broth instead of water+bouillion. Very homey and comforting!