Chicken Pot Pie

November 1, 2014


I saw a commercial for Chicken Pot Pie a couple days ago and have craved it ever since then so my mom and I decided to make up our own version and recipe for a dinner and movie date. It turned out amazing and might be my new favorite fall food. Here’s what we did:


  • 1 can Campbell’s condensed 98% fat free cream of chicken
  • 2-2 1/2 cups (or more if you want more chicken and less veggies)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1/2 teaspoon pepper
  • 1 pie crust

What to do now:

  • Preheat oven to 375
  • mix all ingredients (save the pie crust) in a bowl
  • divide mixture into two large or three small souffle dishes
  • cut pie crust in a circle about 1/2 inch larger than dish (lay out pie crust, put dish on top, trace around it with a sharp knife)
  • lay pie crust circle over dish (with mixture inside)
  • pinch edges to give it a crust and pierce the center with your knife)
  • bake for 20 minutes or until crust is lightly brown and crispy

I’m not kidding when I say I could eat this every day. Its so good!

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