Recipe By Sunflower
Rating
Published Sep 30th
Prep - Cook - Additional - Ready In -
Servings 6 servings Calories 532.1

This pie is easy to make and is wonderful comfort food. This is my husband’s favorite meal.

Recipe Ingredients

  • 2 (9 inch) pie shell
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) package cream cheese, softened
  • ½ (16 ounce) package frozen mixed vegetables, thawed
  • 3 cups cooked, diced chicken meat

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
  3. 3 Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
  4. 4 Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.

Nutrition Facts

  • Calories 532.1
  • Carbohydrate 30.6 g
  • Cholesterol 104.6 mg
  • Fat 32.5 g
  • Fiber 1.9 g
  • Protein 28.8 g
  • Saturated Fat 11.8 g
  • Sodium 785.7 mg
  • Sugar 2.1 g

Reviews

  1. This was a quick meal but for us it also tastes like a quick meal.
  2. YUMMO AND EASY!!! I made my own pie crust and what a nice and fast dinner!!!!
  3. This is a very good Chicken Pie. I gave this recipe a Twist. I was in a hurry to scramble something for our supper. I had 1 frozen pie shell and didn't have time to make a top crust or run to the store to buy another pie shell so I did the recipe as - Read more ...
  4. This recipe is so basic and delicious. My family adores it especially with the frozen pie crust. My only recommendation is to make sure you season your chicken well and possibly add a bit of seasoning you love to the cream cheese mix. Otherwise it can be a bit bland. I think the suggestion to - Read more ...
  5. OMG! Yummie!!! This was so easy and so good. I did listen to past reviews about cutting the cream chez to 4oz. then I sauteed garlic onions and potatoes. Mixed it all together and sprinkled savory seasoning garlic onion powder lots of pepper and mix and then pour into my prebaked regular pie crust. I - Read more ...
  6. I added cubed cooked yukon gold potatoes and some sauteed carrots and squash. YUM!!! This is such a comforting dish--perfect after a hard day at work! Makes for an awesome reheat too! It is almost better as leftovers so that the filling can solidify a bit.
  7. This recipe was heavenly...I scaled it to 40 servings and made it for a dinner I catered. I used phyllo dough on the top instead of pie crust and it was delicious. Everyone said it was by far the best chicken pie they had ever had. The filling was the best ever. Great find!
  8. I made this for the second time tonight and even though I made extra it was ALL gone! I changed the cream cheese / soup ratio to favor the soup a bit more. I used leftover chicken thigh meat and for the veggies I used carrots (fresh) peas (frozen) leftover boiled new potatoes and chopped - Read more ...
  9. Excellent as usual I read the reviews 1st and followed some suggestions. I used cream of mushroom soup and used 1/2 of the cream cheese. I wanted to use what was on hand so I diced an onion 1/4 cup celery and leaves and sauted and also 1/2 cup of rehydrated mushrooms (Sam's Club carries - Read more ...
  10. this is extermely easy to make. i boiled 4 boneless skinless chicken breasts. i used 8 oz cream cheese the can of soup and 1/2 bag of mixed vegetables as suggested. however i added 1 rib of cut celery 1/2 onion 1/2 can boiled potatoes (cut)and 1/4 c milk. this was enough to make 2 - Read more ...

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