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Classic Chicken Pot Pie


Rate this recipe 4.1/5 (7 Votes)


  • 1 lb. boneless skinless chicken breasts
  • 2 pkg. refrigerated pie crusts
  • 1 can cream of chicken soup
  • 1 can cheddar cheese soup
  • 1 bag refrigerated diced potatoes
  • 4 oz. shredded cheese
  • 1/2-3/4 bag frozen corn
  • spices (to flavor potatoes and chicken)


Level of difficulty Average
Cost Average budget


Step 1

Microwave potatoes in a microwavable ziploc bag with desired seasonings/spices.

Step 2

Cook chicken as desired. Make sure it is well seasoned!
Chop into bite sized pieces.

Step 3

Mix all ingredients including cooked chicken and potatoes in a large bowl. Add basil if desired.

Step 4

Prepare crusts into two pie pans. Add filling; dividing in half between two crusts. Top with remaining crusts. Cut small slit for steam.

Step 5

Any extra crust:
spread with butter, then add cinnamon and sugar. Roll into logs and bake with the pies.

Step 6

Add foil or pie crust liners around crusts to keep from burning edges. Place pies on a cookie sheet. Bake at 350 degrees for 30-40 minutes until crust is golden.

Step 7

Allow to cool before cutting.


Filling makes 2 pies.

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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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