Favorite Chicken Pot Pie

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Favorite Chicken Pot Pie

  • Total time: 2 Hours
  • Servings: 6 Servings

Ingredients

  • 2 Small Cans Cream of Chicken Soup
  • 3 Tbsp (or 3 cubes) Powdered Chicken Bouillon
  • 1 1/2 tsp Poultry Seasoning
  • 1 Cup Water
  • 3 Cups Cooked Cubed Chicken
  • 3 Medium Potatoes, peeled and cut into bite-size pieces
  • 4 Carrots, peeled and cut into small pieces
  • 1 Cup Frozen Peas
  • 2-3 Refrigerated Pie Crusts (or triple recipe of Basic Pie Crust), divided in half

Directions

  • 1)

    Line bottom of 9×13 dish with pie crust.

  • 2)

    Poke holes in the crust and bake at 350°F for 15 minutes.

  • 3)

    Combine first four ingredients into a sauce.

  • 4)

    Combine remaining ingredients with the sauce and add to crust.

  • 5)

    Cover with second crust and poke holes or make slits for venting.

  • 6)

    Bake on bottom rack at 350°F for 40-50 minutes, until crust is golden.

Notes

From a binder of recipes compiled by Amy’s mom titled “A Nicolaysen Family Cookbook by Carolyn Jeanne Nicolaysen”.