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top view chicken pot pie in a clear pie pan with a golden crust and once slice taken out
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5 from 1 vote

Chicken Pot Pie

Nothing beats a piping hot chicken pot pie, and this recipe is doable for all levels of home chefs from novice to expert!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 8
Author: Melissa Griffiths

Ingredients

  • 1 chicken breast about 1/2 pound or less
  • 1 cup potatoes about 1 medium russet potato
  • 1 cup carrots
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 can cream of chicken soup undiluted
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • One double pie crust of your choosing here's my favorite pie crust recipe

Instructions

  • In a medium pan, add your chicken breast and a few cups of water to cover the chicken. Cook over medium-high heat, until the chicken is cooked through and can be shredded, about 10 minutes.
  • Remove from the water and shred. Set aside.
  • After you have boiled and shredded your chicken breast, throw the potatoes and carrots in the same water, and boil until soft, about 10 minutes.
  • Add peas and corn for a minute or two to thaw. Drain excess water.
  • In a medium mixing bowl, combine veggies, cooked chicken, can of soup, and seasonings.
  • Divide pie crust into two, rolling both pieces into 9 inch circles. Place one in the bottom of 9 inch pie plate, add guts, wet the ridge of the pie crust with water, top with second pie crust, crimp edges with your fingers, and cut off the extras.
  • Cut holes in the top, so steam can vent.
  • Bake for 45 to 60 minutes, or until golden brown in a 375 degree F. oven.
  • Serve hot.

Notes

  • This is one of the oldest recipes on my site! It's so easy and so hearty. If you aren't a fan of canned cream of chicken soup, feel free to make your own homemade version.
  • You can add more or less of the veggies as you like. I'll often add green beans, too.
  • The ingredients in a chicken pot pie freeze well when properly stored in an airtight container or wrapped tightly. It will still be delicious for up to 3 months.
  • Another great option for making chicken pot pie is in the slow cooker or for a twist try the chicken pumpkin pot pie.

Nutrition

Serving: 1 of 8 slices | Calories: 111kcal | Carbohydrates: 13g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 21mg | Sodium: 605mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2822IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg

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