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The Best Chicken Pot Pie 


Rate this recipe 3.9/5 (11 Votes)


  • 1 Pie Shell
  • 1 Can of cream of mushroom soup
  • 125 ml Milk
  • 250 ml Frozen mixed vegetables (corn, carrots, peas, beans)
  • 500 ml Chicken Breasts, chopped into ½-inch (1 cm) pieces
  • 5 ml Minced garlic
  • 50 ml Finely chopped onion
  • Coarse ground black pepper, to taste


Level of difficulty Average
Cost Average budget


Step 1

PREHEAT oven to 375°F (190°C).

REMOVE pie shell from freezer and thaw for 10 minutes. Meanwhile defrost frozen veggies in microwave, draining excess water.

CHOP and sauté onion.

MIX chicken, veggies, sautéed onion, garlic, soup and milk in a large mixing bowl.

POUR into pie shell; bake for about 30 to 40 minutes or until crust is golden brown and filling is bubbling.

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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