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1 (2 to 3 pound) whole chicken2 (9 inch) deep dish frozen pie crusts, thawed1 (10.75 ounce) can condensed cream of mushroom soup1 (10 ounce) package frozen green peas, thawed2 cups water, or as needed1 teaspoon chicken bouillon granulesIn a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones. Preheat oven to 400 degrees F (200 degrees C). Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together. Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy! Amount Per Serving  Calories: 798 | Total Fat: 51.6g | Cholesterol: 142mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 798

Total Fat: 51.6gCholesterol: 142mgSodium: 914mgTotal Carbs: 40g    Dietary Fiber: 2.6gProtein: 41.1g VIEW DETAILED NUTRITION
About: Nutrition Info

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Reviewed on Jul. 4, 2006 by NEMESES    A nice and easy basic recipe for chicken (or turkey) pot pie, except I did make some modifications due to our family's taste preferences. My family doesn't really care for the taste of mushrooms, and prefer the taste of the chicken to stand out more in our pot pies, so instead of cream of mushroom soup, I used cream of chicken soup, which also eliminated the need for bouillon, and used water in the quantity of 3/4 (three-quarters) of the empty soup can, which made for a thicker filling. Also, for a much faster and easier prep, I used 2 cans (9.7 oz) of Swanson's Premium Chunk Chicken Breast in water. I also added about half a cup of cooked diced potatos and a quarter-cup of sliced cooked carrots. I also added half a teaspoon of salt and a couple of shakes of regular black pepper. With all the filling ingredients already heated in the soup mixture, the only time it needs in the oven is long enough to brown the crust to your preference. This was a great success in our family and disappears fast when I take it to work for pot luck events. And it's so easy and delicious we stopped buying frozen chicken pot pies altogether. Was this review helpful? [ YES ]
41 users found this review helpful A nice and easy basic recipe for chicken (or turkey) pot pie, except I did make some...

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