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You are here: Home / Entree / Danielle’s Chicken Pot Pie

Danielle’s Chicken Pot Pie

By Kristin Published May 30, 2013 Last Updated August 10, 2019 4 Comments

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I love chicken pot pie. Yes, it is kind of a comfort food that many people like to eat in cold weather, but it is also an easy dinner and so I like to make it year ’round! My friend Danielle (yes, the same Danielle that brought you the Doggie Tot Casserole!) sent me this super-easy and delicious recipe that the whole family loved!

danielle's pot pie-1-4

Danielle's Chicken Pot Pie

Print Recipe
Recipe Author: Kristin
This creamy, delicious family meal is quick and easy and the kids love it!
CourseEntree
CuisineAmerican
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4

Ingredients

  • 1/2 tablespoon olive oil
  • 3 chicken breasts (boneless, skinless, cut into bite-sized pieces)
  • 1/2 cup onion
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 16 ounces frozen mixed vegetables (1 bag)
  • 10.75 ounces cream of chicken soup (1 can, reduced fat if desired)
  • 1 cup milk
  • 3/4 cup shredded reduced-fat cheddar cheese (divided)
  • 1 box pie crust (2 crusts)

Instructions

  • Preheat oven to 450 degrees.
  • Heat olive oil in a large skillet.
  • Add chicken, onion, garlic salt, and pepper, and cook until the chicken is done.
  • Mix in the vegetables, chicken soup, and milk, and cook until heated through.
  • Spray a 1.5 quart casserole dish with cooking spray, and place the first pie crust along the bottom and up the sides.
  • Stir 1/2 cup cheddar cheese into the chicken/vegetable mix, and then pour into the casserole dish.
  • Sprinkle the top of the chicken mixture with the remaining 1/4 cup cheddar cheese, and then arrange the second crust on top.
  • Cut a slit in the middle of the crust, and place in the oven.
  • Bake for 15-20 minutes, until the crust is golden brown.

Nutrition

Calories: 2606kcal | Carbohydrates: 46g | Protein: 384g | Fat: 88g | Saturated Fat: 27g | Cholesterol: 1053mg | Sodium: 2016mg | Potassium: 6599mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6040IU | Vitamin C: 13.3mg | Calcium: 291mg | Iron: 12mg
Tried this recipe?Mention @dizzybusyandhungry or tag #dizzybusyandhungry!

Thing 2 rating = 4 out of 5 sm(4 out of 5 biscuits). That is about the best he can do when dreaded VEGGIES are obviously present in a dish. That being said, he ate it up and tolerated the vegetables quite well! He even had seconds!

This post contains affiliate links. Check out our full disclosure here.

Enjoy!
Kristin -
 

 

Filed Under: Entree Tagged With: cheddar cheese, chicken, chicken pot pie, vegetables

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Reader Interactions

Comments

  1. Roz@weightingfor50

    May 31, 2013 at 11:38 am

    That is comfort food at its finest!!!! Have a great Friday Kristin!

    Reply
    • Kristin

      May 31, 2013 at 3:30 pm

      Thanks Roz! You too! 🙂

      Reply
  2. Angela

    May 30, 2013 at 7:12 pm

    This is one of my absolute favorite comfort foods!

    Reply

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Hi, I'm Kristin! As a full-time working wife and mom, my life is such a whirlwind, it makes me dizzy sometimes! So the food I make needs to be quick, family-friendly, and delicious. Welcome to my site, I hope you enjoy it!

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