A traditional Italian side dish that is filling enough to serve as a vegetarian main dish. Can be chilled for later serving or served warm.
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 (15 ounce) cans mixed vegetables, drained
- 1 recipe pastry for a 9 inch double crust pie
Instructions
- Boil or steam the chicken breasts until done. Dice.
- Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
- Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 5 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 627 mg |
| Sugars | 0 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
DEFINITELY A HIT!!! I will be making this again and again. I did add fresh tyme oven seared marinated chicken thighs, a little milk, cream of chicken and mushroom soup,chicken broth and my own special seasonings. My family loved it.
Overall good, quick and easy. I add some seasoning to make sure it’s flavorful, but all around a good easy dinner for a busy weekday dinner!
Perfect. Very tasty.
This was my first pot pie. I have never worked with pastry before. Overall, the recipe was easy & the result was a tasty pot pie. I bought the frozen pie shell that were very good. Had a problem getting the top crust in place. Maybe the pastry was too warm. One other thing is that i think you have to leave the pie for some time to really cool down after baking. The crust is hot & crumbly. So it doesn’t come out of the pie without crumbling. I had some the next day & the crust was firm & it came to the plate looking like a piece of pie vs crumbled. I reheated in the microwave…. Relish…,
Turned out great!!
Very easy to make. I beat up an egg and brushed lightly over the crust before placing in the oven to have a glaze. Delicious.
Awesome definitely a keeper
You beat me to it! This is almost exactly like my grandmother’s “American Airlines” recipe. With the exception of using only 1 can of veg-all and adding a can of cream of mushroom along with the cream of chicken. I like to season with a little (1/8t)celery salt, garlic salt, black pepper and (1/2t) italian seasoning. My family devours it and licks it clean!
Easy and the whole family loves it. This is my go-to pot pie recipe for our busy family of 4. I make it exactly as directed and add a dash of onion powder, garlic powder, and ground pepper.
It’s a good beginners recipe. I used 2 cans of cream of chicken soup, frozen mixed veggies as well as Mrs. Dash garlic and herb seasoning, a pinch of salt and pepper to the filling. I also used an egg wash to the crust before baking and it turned out amazing.
THIS WAS A GREAT BASE RECIPE TO START WITH. I MADE A FEW CHANGES. I USED ROTISSERIE CHICKEN. I ADDED SOME HEAVY WHIPPING CREAM (BECAUSE I HAD SOME) AND I MADE MY OWN CRUST. THE FINISHED PRODUCT WAS BEAUTIFUL. I WISH I WOULD HAVE REMEMBERED TO TAKE A PHOTO. MAKES GREAT LEFT OVERS TOO.
I was using rotisserie chicken, so chicken by the cup would be helpful, found a recommendation that 4 breast halves would be about 2 cups. Also, needed seasoning, so will use onions or dried onion seasoning (Onion, Onion) next time.
The only changes that I made was I use frozen peas and cornNd carrots it was very very good so I want to thank you I will be making it again
I made two pot pies with this recipe. One eaten the same day, the other 1 month later after freezing. Both times very good and reminiscent of my mother’s recipe when I was a kid. Word to the wise: be sure to add water if the mix is too thick. The consistency is important.
This was a great start to something I had never made before. As other suggested, I used two cans of undiluted soup, seasonings, and about 12 mini potatoes.
My family loves this!!
Awesome, down home recipe that you can customize according to your family’s taste! Try adding a half tablespoon of the new Better Than Bullion (chicken) to the soup, veggie, chicken mixture before you put it into the pie crust!!
Very simple , very good, and on a cold winters day hits the spot. Only difference is that I used fresh/frozen vegetables instead of canned. I just 1/2 cooked the carrots in boiling water for about 4 minutes, the corn and peas were frozen, rinsed and drained, then chopped celery and finely chopped onion also. Can’t go wrong here.
Took other reviewer’s advice and used 1 can cream of chicken, 1 can cream of mushroom soup, and a little milk. Used refrigerated pie crusts and a 2lb bag of frozen mixed veggies. Added S&P, garlic and onion powders, and thyme to taste. Only used 2 boiled chicken breasts. It’s was SO EASY and DELICIOUS.
I used individual crocks to make serving and make it easier, worked well
I find it exceedingly annoying when people don’t make the recipe as is, then give it a low review with a condescending comment. I do appreciate reviews that tell their tweaks, but don’t go and say the original was bad. You didn’t make the original. That said, I did make it as is, and the reason it only got 4 stars was because I like more sauce in my chicken pot pie. Next time I’ll do two cans of soup and some milk as others have suggested.