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    You are in: Home / Southern / Valerie's Chicken Pot Pie, from Woman's Day Mag. Recipe
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    Valerie's Chicken Pot Pie, from Woman's Day Mag.

    1/3 Photos of Valerie's Chicken Pot Pie, from Woman's Day Mag.

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    4.0 1

    Rate it! | Read 1 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Val's Home's Note:

    This chicken pot pie is so easy to make. I include it in my "three meals in thirty minutes" lesson. Get chicken on sale and cook several cups in advance. Shred and freeze in plastic freezer bags with 2 Cups per bag. Then you have the only time-consuming ingredient already cooked! Everyone who tries this dish loves it! The French herbs give it a lovely flavor that sets it apart.

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    Ingredients:

    Serves: 6

    Yield:

    pie

    Units: US | Metric

    Filling

    • 2 cups chicken meat, cooked and chunked or shredded
    • 1 (10 3/4 ounce) can condensed cream of chicken with herbs soup
    • 1 (10 ounce) box frozen mixed vegetables, thawed
    • 1/2 medium potato, diced. (or more if you like)
    • 1/2 cup milk
    • 1/4 cup chopped fresh parsley
    • 2 teaspoons herbes de provence
    • 1/2 teaspoon salt
    • 1/2 teaspoon fresh ground black pepper
    • 1 (15 ounce) box refrigerated ready-to-use pie crusts

    Directions:

    1. 1
      Heat oven to 425°F
    2. 2
      Boil vegetables in a small sauce pan for about 10 minutes.
    3. 3
      Whisk together soup, milk, herbs, salt and pepper.
    4. 4
      Drain liquid from vegetables. Gently stir vegetables and chicken in to the soup and milk mixture.
    5. 5
      Line a 9-in. pie plate with 1 crust.
    6. 6
      Add filling.
    7. 7
      Top with other crust; fold edges under and crimp. Cut slits in top to vent.
    8. 8
      Bake 25 to 30 minutes until pastry is golden and filling is hot.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on March 30, 2009

      45

      Before giving my review on this, I have to say I'm pleased to be the first one to rate this recipe. This was made on 3/29/09 for mine and SO's dinner.Since I used a home made pie crust instead of the ready-to-use, it took me a bit longer to make. For the veggies, I used some leftovers that had previously been frozen. When this is made again I think the amount of herbes de provence will be cut back to just 1/2 tablespoon, the full amount to us seemed a bit over powering. And I'm going to omit the milk, since the pot pie was a little on the runny side. But other than that, we found that this was a very good dish. This will be made again. Thanks for posting and, "Keep Smiling :)"

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Valerie's Chicken Pot Pie, from Woman's Day Mag.

    Serving Size: 1 (164 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 394.0
     
    Calories from Fat 206
    52%
    Total Fat 22.9 g
    35%
    Saturated Fat 5.9 g
    29%
    Cholesterol 2.8 mg
    0%
    Sodium 572.6 mg
    23%
    Total Carbohydrate 41.3 g
    13%
    Dietary Fiber 5.0 g
    20%
    Sugars 0.2 g
    1%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    chicken meat

    condensed cream of chicken with herbs soup

    herbes de provence

    Detailed Nutrition Values About Nutrition Info

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