Prof's Chicken Pot Pie Recipe

Name: Prof's Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -3 12 lbs chicken breasts; 1 (14 ounce) can chicken broth; 1 (10 1/2 ounce) can cream of chicken soup; 1 -2 carrot, peeled and chopped; 4 celery ribs, chopped; 2 large onions, Minced; 3 garlic cloves, Minced; 8 ounces fresh parmesan cheese, shredded; ¼ teaspoon salt; 1 tablespoon black pepper; 2 teaspoons paprika or 2 teaspoons chili powder; 2 bay leaves; 4 pie crusts; 1 egg, slightly beaten; 1 tablespoon olive oil

Servings: persons

3 -3 12 lbs chicken breasts
1 (14 ounce) can chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 -2 carrot, peeled and chopped
4 celery ribs, chopped
2 large onions, Minced
3 garlic cloves, Minced
8 ounces fresh parmesan cheese, shredded
¼ teaspoon salt
1 tablespoon black pepper
2 teaspoons paprika or 2 teaspoons chili powder
2 bay leaves
4 pie crusts
1 egg, slightly beaten
1 tablespoon olive oil

1
Preheat oven to 300 degrees.
2
Heat Olive Oil in large oven proof skillet.
3
Add the garlic, onion, celery and carrots and saute for 4 minutes.
4
Add the Chicken to the skillet and brown on either side, remove from heat.
5
Add Chicken Broth, salt, pepper and bay leaf to the skillet.
6
Cook chicken in oven for 45-60 minutes (or until cooked).
7
Once chicken is cooked, remove from skillet and chop.
8
Place Skillet on stovetop and boil off excess chicken broth.
9
Return chicken to the skillet, add Cream of Chicken Soup, Parmesan Cheese and chili powder and let simmer for 10 minutes.
10
Pour mixture into two pie crusts and use the other two pie crusts as the topping.
11
At this point you can either freeze you pies or brush the crusts with the beaten egg.
12
Place in 350 degree oven for half-hour (or until bubbling).

686

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

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

Saved locally in your browser — visible only to you.

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: 3 -3 12 lbs chicken breasts, 1 (14 ounce) can chicken broth, 1 (10 1/2 ounce) can cream of chicken soup, 1 -2 carrot, peeled and chopped, and more.

Yes, Prof'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!

Prof's Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions