Creamy Hearty Chicken Pot Pie

I had to come up with a chicken pot pie my husband would eat. He’s a picky eater so this one’s got all the specifications and is creamy and hearty Get ready for a“stick-to-your-ribs“meal!

Photo by Deborah P.

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Ingredients

  • 2

    9 inch deep pastry pie shells shopping list

  • 1

    cup boiled broccoli shopping list

  • 1

    cup fine diced boiled new potatoes shopping list

  • 1

    cup diced cooked chicken (I use canned, drained chicken) shopping list

  • 1

    cup shredded mild cheddar cheese shopping list

  • 1/2

    can cream of mushroom soup shopping list

  • 1/2

    can cream of celery soup shopping list

  • 1/2

    can cream of chicken soup

  • 1/4

    cup heavy cream shopping list

  • 1/2

    cup water shopping list

  • 2

    tablespoons melted butter shopping list

  • 1/4

    teaspoon pepper shopping list

  • 1/2

    teaspoon of salt shopping list

Directions

In seperate pots boil broccoli and diced new potatoes til tender In a seperate bowl combine next 10 ingredients and stir well Drain broccoli and new potatoes and fold into your 10 ingredient mixture pour into 9 inch deep pastry pie shell Cover with second pastry pie shell (trim off extra dough from sides as needed bake in 350 oven for 25 minutes (cover with foil if the top starts to get too brown)

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