Chicken Pot Pie Recipe?

I ate a chicken pot pie and I would love the recipe or one near to it. Instead of the gravy with the chicken and veggies in the pie it was full of mashed potatoes with the chicken and veggies.

4 Answers

  • 1 decade ago
    Favorite Answer

    Chicken Shepherd's Pie

    "This is a hearty Shepherd's pie that includes more vegetables. Is so good to have on a cold winter's day or when you get home after a long day on the slopes!"

    Original recipe yield: 2 - 9 inch pies.


    5 large red potatoes, peeled

    3 tablespoons butter

    1/4 cup milk

    2 (9 inch) whole wheat pie crusts

    1 tablespoon olive oil

    1/2 cup diced onion

    1 pound ground chicken / turkey

    1 large carrot, julienned

    1 zucchini, thickly sliced

    1/4 cup canned green beans, halved

    6 large fresh mushrooms, quartered

    2 tablespoons chopped fresh parsley

    1/4 teaspoon dried thyme

    2 cloves garlic, minced

    1 tablespoon all-purpose flour

    1/2 cup shredded Cheddar cheese (optional)

    salt to taste

    ground black pepper to taste

    2 tablespoons butter, diced


    Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.

    Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.

    Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.

    Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.

  • 1 decade ago


    chicken breasts, boneless

    2 cups rice

    1 can of Campbell's Cream of Chicken Soup

    1 can of Campbell's Cream of Chicken & Herbs Soup

    carrots and potatoes, in quantity desired

    1/4 minced Vidalia onion (for flavoring)

    1 can of corn, drained

    1 can of peas, drained

    1 or 2 clove garlic, minced

    3 tubes Pillsbury's crescent rolls

    Note: Any vegetables you prefer can be used in this recipe

    Preheat oven to 300°F.

    Season chicken with salt and pepper to taste. (Use Lawry's seasoning salt). Let it marinate for at least 30 minutes, then sear meat in hot olive oil in a skillet on both sides (just to lock in flavor - not to cook the meat).

    Remove from stove top and place chicken on a broiling pan in a pre-heated oven for 1 1/2 hours.

    Meanwhile, in a tightly covered stew-pot of very low heat, cook the rice, stewing potatoes, carrots, peas, in a small amount of water, and adding more water as is needed. Stir often, but keep mostly covered so the vegetables can steam. When the vegetables are beginning to cook, stir in the two cans of soup, and the minced onion during the cooking.

    If you want the sauce to thicken, simply cook a little while longer; to thin out add a small amount of water.

    Remove chicken from oven and let stand for 20 to 30 minutes to allow all the meat to cool, then strip chicken meat from bones in bite sized pieces. Add the chicken to the vegetables and sauce.

    Any kind of pre-made pie crust will work, but Crescent Rolls can be relied upon for a good result. Press the Crescent Rolls into a large, deep, casserole dish, making sure that no seams are present. Then pour or scoop filling into dish, filling in all pockets.

    Cover with remaining Crescent Rolls, and bake at 350°F for approximately 11 to 15 minutes.

    Remove from the oven and enjoy the best chicken pot pie in the world!

  • 1 decade ago

    Go to for a simple, and adaptible chicken pot pie. Use whatever vegies you want, including par boiled diced potatoes. Read the comments following for other ideas to adept.

    Source(s): Experience
  • 1 decade ago

    Not sure but, try you might find something like that on there. good luck!

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