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Chicken Pot Pie

Homemade Chicken Pot Pie


  • Approximately 1-1/2 to 2 cups cooked cubed chicken with all skin removed. (Use smoked chicken breasts for extra flavor.)

  • 1 can mushroom soup (you can substitute 1 can of cream of chicken or celery)

  • 1 small bag mixed vegetables (the new steam in the bag vegetables works well)

  • 1/3 cup chopped onions

  • Salt and pepper

  • 1 Package of Pillsbury Pie Crusts.


  • Preheat the oven to 350°

  • In a large bowl combine the cubed chicken, can of cream soup (no water); chopped onion, bag of cooked mixed vegetables; salt and pepper to taste. Mix together well. Make sure the chicken and veggies are covered with soup.

  • Note: For the cooked vegetables - cook only half the time you normally would. They will continue to cook when you bake the pie.

  • Place one of the Pillsbury pie crusts on the bottom of a large size pie pan. Pour the chicken/veggie/soup mixture into the crust. Cover with the second crust using a fork to crimp the edges sealed. Trim off excess dough with a knife. Make a few small slits in the top crust to allow steam to escape.

  • Brush the top crust with an egg wash or brush with butter for a more golden color.

  • Bake in a preheated oven at 350 degrees for approximately 45-60 minutes or until golden brown. Check on the progress every few minutes after the first 30 minutes as oven temperatures vary.

  • When your pie is through baking, you can serve immediately or allow it to cool completely if you plan on freezing it.

  • This is especially good when served with a side dish of cream gravy.

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