Chicken Pot Pie

Chicken Pot Pie

chicken pot pie


Chicken Pot Pie.

I love it.

My husband hates it.

Who wins outs most of the time… my husband.

But… I still think Chicken Pot Pie should be served often. It is such a comforting meal. I like the Marie Callender’s store version the best, but to be honest I haven’t bought them in years!  This is a homemade pot pie and it was totally worth making!

Last night my husband was going to be gone for dinner and so I had the perfect opportunity to make my pot pie recipe. It turned out delicious! I was so excited! My girls loved it too!

This may not be a store-bought pot pie, but it is a homemade one.  Yea… for homemade chicken pot pie!

Comfort food at its finest, right??

chicken pot pie

Here is the recipe..

*** Recipe adapted from the Taste of Home’s 2000 Quick Cooking  Annual Recipes

Chicken Pot Pie


  • 1 can (15 oz) veg all vegetables
  • 2 cups cubed cooked chicken
  • 1 cup milk
  • 1 can (10 ½ oz) condensed cream of potato soup, undiluted
  • ½ cup shredded cheddar cheese
  • ½ cup french-fried onions
  • ½ tsp. seasoned salt
  • 1 tube (8 oz) refrigerated crescent rolls


  1. Preheat oven to 350 degrees.
  2. In a bowl, combine the vegetables, chicken, milk, soup, cheese, onions, and seasoned salt.
  3. Transfer to a greased 13x9 pan.
  4. Bake uncovered for 20 minutes.
  5. Meanwhile, separate crescent rolls into two rectangles. Seal perforations. Cut each rectangle into four strips. Working quickly, remove dish from oven, weave strips over filling, forming a lattice crust. Bake an additional 15 minutes or until rolls are golden brown.

chicken pot pie


Pot Pie=a meat and stew vegetable topped with a pie crust or in this case crescent rolls. I am glad I made this recipe… because I really do enjoy chicken pot pie. The veggies, mixed in the sauce, and the crust. Yum!

chicken pot pie


You can serve this with a simple salad and as my daughter is constantly saying right now …. bam….

your dinner is served.

Happy Chicken Pot Pie!

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