STREAMING NOW: Carnivorous

Classic Chicken Pot Pie

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Comfort food”
READY IN:
2hrs 30mins
SERVES:
8-10
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

  • 4 -6 chicken breasts
  • 3 -4 cups chicken stock
  • 1 (10 ounce) can cream of chicken soup
  • 3 (15 ounce) cans Veg-All
  • 4 pie crusts
  • pepper

Directions

  1. Boil chicken breasts in water and 3 cups of chicken stock until chicken easily falls apart with fork; about 1.5-2 hours. Remove chicken and preserve liquid. Shred the chicken. Return chicken to liquid and bring to a boil. Simmer for 15 minutes, adding more chicken stock if needed. Add can of Cream of Chicken Soup, the 3 cans of drained Veg-all and pepper to taste. Cook over medium heat for about 20 minutes.
  2. Place dishes with bottom pie crusts in the oven on 425 for approximately 8-10 minutes. Remove from oven and fill with chicken mixture. Place top pie crusts over mixture, slice openings to vent and bake at 425 for 30-45 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: