Laura'S Chicken Pot Pie Recipe

Name: Laura'S Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILLING; 3 boneless skinless chicken breasts; 10 ounces cream of mushroom soup; 2 tablespoons margarine; 16 ounces mixed vegetables (I used an equal mix of corn, peas, carrots, and green beans.); 5 tablespoons chicken gravy mix (Sauce Supreme brand, if you can find it.); 1 tablespoon all-purpose flour; 1 1/2 cups water; 1 chicken bouillon cube; CRUST; 1 1/2 cups all-purpose flour; 1 teaspoon salt; 5 tablespoons chilled margarine; 2 large eggs; 3 tablespoons ice water

Servings: persons

FILLING
3 boneless skinless chicken breasts
10 ounces cream of mushroom soup
2 tablespoons margarine
16 ounces mixed vegetables (I used an equal mix of corn, peas, carrots, and green beans.)
5 tablespoons chicken gravy mix (Sauce Supreme brand, if you can find it.)
1 tablespoon all-purpose flour
1 1/2 cups water
1 chicken bouillon cube
CRUST
1 1/2 cups all-purpose flour
1 teaspoon salt
5 tablespoons chilled margarine
2 large eggs
3 tablespoons ice water

1
Place chicken in crockpot.
2
Cover with condensed mushroom soup. (Do not add liquid.).
3
Stir to coat chicken. Cook for 3 to 4 hours or until done.
4
Cut or shred chicken to desired size.
5
Keep in fridge until ready to add to pie filling.
6
For crust, combine flour and salt.
7
Cut margarine into flour mixture to form coarse crumbs. (I use a sturdy fork to do this.).
8
Beat together egg and ice water.
9
Add to flour, and mix until a soft dough forms.
10
Flatten dough on plastic wrap to fit your pan.
11
Chill for an hour.
12
Preheat oven to 375u00b0F.
13
Heat vegetables and margarine over medium heat.
14
Stir in gravy mix and flour.
15
Add water and cook until slightly thickened.
16
Stir in chicken mixture.
17
Pour filling into 9 inch square pan.
18
Cover with crust.
19
Make a few slits in crust.
20
Bake for about 30 minutes or until crust is golden brown.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FILLING, 3 boneless skinless chicken breasts, 10 ounces cream of mushroom soup, 2 tablespoons margarine, and more.

Yes, Laura'S Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Laura'S Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions