Thursday, March 3, 2011

Easy Chicken Pot Pie

This chicken pot pie recipe was given to me at one of my wedding showers. I never made it until this year and I didn’t know what I was missing! For me, this is about as close to a one-dish-wonder of a meal as you can get!


You’ll need a can of Veg-all (original); Cream of Potato Soup; Cream of Chicken Soup; Pepper; Milk; an egg; about 2 cups of cooked chicken; and 2 pie crusts. I usually make my own pie crusts, but this night, I was in a hurry and had picked up the refrigerated kind. Either one will work!


Put the Veg-all in a bowl. This stuff is great! It has carrots, peas, corn, celery, potatoes, and probably a couple of other things in it…You know you’re getting vegetables!!


Add a can of cream of potato soup.


And a can of cream of chicken soup. Cream of mushroom would work here, too, but I prefer the chicken.


Add 1/2 cup of milk…


A teaspoon of pepper…


The 2 cups of cooked chicken…

A note about the chicken: You can use whatever kind you like. I’ve roasted a whole chicken in the oven and saved the breasts for this and I’ve used boneless, skinless chicken breasts and seasoned them with Tony’s and roasted those in the oven. You could also boil your chicken or, if you’re really in a hurry, use canned chicken. I will say that roasted chicken, either whole or breasts, seasoned add a ton of flavor to this meal.


And stir to combine!


Unroll one of the crusts and place into the bottom of a 9” pie plate.


Add the chicken/Veg-All mixture.


And seal with the other crust.


Cut slits for vents and brush with a beaten egg. (This step is optional.)


Bake at 375 for 40 minutes or until the crust is golden brown and the filling is hot and bubbly.


Serve and enjoy! This is a hearty meal that you won’t mind eating the left-overs!

If there are any, that is…

Here’s the recipe:

  • 1 can (10 3/4 oz) Cream of Potato Soup
  • 1 can (10 3/4 oz) Cream of Chicken Soup
  • 1 can (16 oz) Veg-all, drained
  • 2 cups cooked, diced chicken
  • 1/2 cup milk
  • 1/2 tsp. black pepper
  • 2-9” pie crusts, fresh or frozen (if frozen, thaw)
  • 1 egg, slightly beaten (Optional)

Combine the cream of potato soup, cream of chicken soup, Veg-all, chicken, milk & pepper. Spoon into prepared pie crusts. Cover with the top crust, crimp edges to seal. Slit top and brush with egg, if desired.

Bake at 375 for 40 minutes. Enjoy!


soccermom10 said...

I LOVE chicken pot pie! This recipe looks simple and yummy....

Karen Montibeller said...

I have this original chicken pot pie recipe from the back of the Campbells soup can. I could not find it anywhere on the net. Anyway.. I love to do the above recipe and I add one zucchini, 5 mushrooms chopped and 1/2 onion. I grill these 3 ingredients in a sauté pan and stir in. The flavor is great. Just thought I would share! Thanks

SharonFromMichigan said...

OMG! I've been turning my recipe stashes upside down in my house to find this recipe!

I used to make this about 20 years ago and have since lost the original recipe. I remember ordering recipes from Veg-All and Campbell's. They were recipes for the different eras - 1930, 1940, 1950, etc and this one was one of them. I had varied the ingredients over the years (used frozen veggies instead of Veg-All) and now I wanted to go back to the original and couldn't find it anywhere!

Thank you, Thank you, Thank you for listing the recipe in your blog!