Chicken Pot Pie Recipe

Chicken Pot Pies

Chicken Pot Pie Recipe

There is nothing more delicious than a great Chicken Pot Pie Recipe that is easy and you can bake when you’re ready! As a child I loved having my mom make me chicken or turkey pot pies for lunch. Breaking open the pie and the gooey goodness spilling out all over the plate!

Since it’s pie month, I was super excited to share this savory bake! My favorite, chicken pot pie. My Great Grandma had her favorite Chicken Pot Pie Recipe, so wish I could find hers, but my recipe comes close!  I bet she would be proud.  This is a pantry recipe, and I’m sure you could make it a number of different ways, but the results were amazing and I can’t wait until the weekend, so I can make them again!

The recipe is easy and I used a Piled High Lemon Meringue Pie crust recipe from the and it worked great in this savory application, just substitute butter for the shortening and I added slightly more salt. Not too thin, delicate flaky crust and it was super buttery. I blind-baked the crust in the large white ceramic ramekins to ensure I didn’t have any soggy bottoms and it was perfection! Delicious Chicken Pot Pie Recipe.

Enjoy the bake!


Chicken Pot Pie Recipe

Campbell’s® Condensed Cream of Mushroom Soup 10.5 oz (you could use cream of chicken or cream of celery too) – do not add water

1 Birds Eye Steamfresh Mixed Vegetables 12oz – just open and run frozen vegetables in a colander under luke warm water

8 raw Chicken Tenders – cooked until 165° Fahrenheit, then sliced into small chunks

1/2 cup whole milk

1/2 cup organic salt-free chicken stock

Combine all of the ingredients in a sauce pan and bring to a nice steam, add as much liquid as you prefer to keep it a nice rich and thick sauce on the vegetables and the chicken.

As the filling warms in your saucepan, add your seasonings. I added salt, pepper, and BADIA brand Herbes de Provence, French Blend

Add the filling to the blind-baked pastry and then make your tops with the remaining pasty dough from the recipe. Roll and then cinch the edges around the filling. Essentially this is a “cap” for your pot pie.

To give you a nice brown colored crust, I brushed the tops with a bit of egg/milk wash. Then pierced two slits in the center for venting.

Baked for about 40 minutes or so at 375 degree oven.

Remove from the oven once golden brown and bubbly. Let sit for a coupe minutes before turning over onto plate. Be careful it is still extremely hot and getting some of the filling on your fingers causes great pain and burns. (I know! It happened to me.)

There you have a delicious Chicken Pot Pie Recipe for your next savory bake, that will impress your guests for lunch or dinner!

Share your results and/or give me a shout if you have any questions or comments!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.