Published Jun 8th
Old Fashioned Chicken Pot Pie
Prep 10m Cook 25m Additional - Ready In 35m
Servings 1 - 9 inch pie Calories 702.1

This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!

Recipe Ingredients

  • 2 pounds cooked chicken, chopped
  • 1 (15 ounce) can mixed vegetables
  • 1 (10.75 ounce) can condensed cream of potato soup
  • ¼ cup milk
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried parsley
  • salt to taste
  • 1 recipe pastry for a 9 inch double crust pie

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  2. 2 In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
  3. 3 Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Nutrition Facts

  • Calories 702.1
  • Carbohydrate 39 g
  • Cholesterol 120.9 mg
  • Fat 40.1 g
  • Fiber 5.7 g
  • Protein 43.2 g
  • Saturated Fat 10.8 g
  • Sodium 897.8 mg
  • Sugar 1 g


  1. This is a good recipe, easy to fix, and great comfort food. I used a refrigerated pie crust. I also left out the thyme because I'm not fond of it. Other than that I went exactly by this recipe. I don't like it when others rate a recipe low based on their idea of the - Read more ...
  2. This is a GREAT RECIPE!!!!!!!!!!! I'd give it 10 stars if I could!!! I couldn't help myself I made a couple tiny changes that make this recipe sing! I poached my chicken with Bell's poultry seasoning- that's the key- added a little more milk (1/2cup total) and a second can of cream of potato soup. - Read more ...
  3. This recipe turned out pretty good. It did seem like a lot of work considering how many pre-made frozen pot pie dishes there are available on the market. I made the following changes: cut thyme in half added frozen mixed vegetables added a can of pearl onions to the sauce (this was a huge mistake). - Read more ...
  4. This was a hit at my house! It is FANTASTIC! I used thawed frozen veggies but followed everything else exactly. It does take a little longer to bake.
  5. easy and tasty. Warning-don't add any more of the thyme than called for and if you don't like this herb try adding poultry seasoning. GREAT recipe as it but a little too much thyme and your pot pie will taste like dirt. (yeah I found that out first hand) My kids devoured this.
  6. Nice quick recipe unfortunately too high in sodium for people with high blood pressure. It would have to modified to eliminate canned soup and vegetables.
  7. A classic! Instead of canned veggies I use frozen mixed vegetables (thawed of course) as well as thawed pearl onions in sauce. Also cream of chicken soup and no milk. You can use the refrigerated pie crusts to save time too. A perfect dish for those cold Autumn nights!
  8. Very good. Used 2 cans cooked chicken 1 can Cream of Potato 1 can Cream of Chicken and 1 1/2 cups frozen veggies in addition to the spices mentioned. Easy to prepare great to keep one of these in the freezer.
  9. I thought this was a very good recipe. It tasted delicious and it was a cinch to make. Next time I may use a half a can of more soup or add a little more milk just to make it a little more "soupier". It took a little more time to bake (50 minutes).