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

If you’re looking for a warm, comforting meal that will satisfy the whole family, look no further than this delicious recipe for Chicken Pot Pie VI. This classic American dish is a hearty and flavorful combination of tender chicken, savory vegetables, and a creamy sauce, all baked in a flaky pie crust.

One of the best things about this recipe is that it’s the perfect way to use up leftover chicken. Whether you have some leftover roasted chicken, grilled chicken, or even rotisserie chi...

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Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 4 boneless, skinless chicken breast halves
  • ½ cup chopped onion
  • 1 teaspoon poultry seasoning
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 cups frozen mixed vegetables, thawed
  • 1 cup sliced fresh mushrooms
  • salt and pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 1 casserole

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
  • Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
  • In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
  • Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
  • Bake in preheated oven for 50 minutes, until pastry is golden brown.
  • Nutrition

    648 cal.

    • Total Fat: 37g
    • Saturated Fat: 13g
    • Cholesterol: 81mg
    • Sodium: 1272mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 5g
    • Total Sugars: 2g
    • Protein: 34g
    • Vitamin C: 7mg
    • Calcium: 329mg
    • Iron: 4mg
    • Potassium: 453mg