How to Make Chicken Pot Pie III - A Step-by-Step Guide

Chicken pot pie is the ultimate comfort food - a warm, creamy, and hearty dish that is perfect for a cozy night in. This classic recipe has been a favorite in American households for generations, and for good reason. It's a delicious and satisfying meal that is sure to please even the pickiest eaters.

While there are many variations of chicken pot pie, this recipe for Chicken Pot Pie III is a tried and true crowd-pleaser. It's a dish that is perfect for a family dinner, a potluck, or...

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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

Information

  • Servings: 8
  • Yield: 1 pie

  • 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

    346 cal.

    • Total Fat: 19g
    • Saturated Fat: 5g
    • Cholesterol: 24mg
    • Sodium: 657mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 4g
    • Total Sugars: 1g
    • Protein: 13g
    • Vitamin C: 4mg
    • Calcium: 28mg
    • Iron: 2mg
    • Potassium: 184mg