The Cheesy Chicken Pie is easy to make up, but it takes around an hour to bake. The recipe makes two large pies. Bake them both at the same, then wrap one well in heavy duty foil for a future meal. You can reheat the pie right in the foil.
This is not the soupy pot pies that come frozen in foil tins. It is more like an English meat pie. It is thick and hearty, and can be cut in wedges for serving. You can make it in 9" round cake pans or 10" springform pans.
You can use chicken or turkey left from a previous meal, or you can quickly poach 5 - 6 chicken breasts in a little broth (water with bouillon cubes would work in a pinch). If you can make good pie crusts, feel free to use your own.
- 3 cups cooked chicken breasts in bite size pieces
- 2 cans (10 ¾ oz) Cream of Chicken soup
- 1 bag (12 - 16 oz) mixed frozen vegetables
- 2 cups shredded cheddar cheese, divided
- ½ tsp garlic powder
- salt and pepper to taste
- 2 boxes prepared pie crusts (enough for two top and two bottom crusts)
I find a cup of soup rounds out this simple but delicious meal nicely.
- Fit one pie crust into each of two ungreased 9" or 10" round pans.
- In a large bowl, mix the canned soup, salt, pepper, garlic,1 cup of cheese, and the chicken.
- If the vegetables are frozen, cut 3 slits in the top of the bag and microwave for about 3 minutes, just to thaw.
- Add the vegetables into the chicken mixture and fill the two pie shells equally.
- Top each shell with a pie crust, sealing the edges well.
- Cut slits in the top crust to allow steam to escape.
- Bake at 350 degrees for 45 minutes to an hour.
- The pies are done when the crusts are browned and the contents are bubbling.
- Let the pie cool about 15" before slicing.
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