Rustic Chicken Pot Pie

Rustic Chicken Pot Pie


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A traditional chicken pot pie filling is mixed with cream of celery and chicken soup to create a smooth and creamy taste. You will love to eat this meal with a baked crust on top.

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Time needed

1-2 hour cooking

Serving Size / Yield

8 servings


  • 1 1/2 lb. chicken breasts, skinless and boneless (cut into bite-size chunks)
  • 3 stalks celery
  • 1 large onion
  • 1 green pepper, chopped
  • 2 cans condensed cream of chicken soup
  • 1 can condensed cream of celery soup
  • 1 qt. chicken broth
  • 1 (32-oz.) pkg. frozen mixed vegetables
  • 4 Tbs. butter
  • 1 tsp. dried Italian seasoning
  • 1 1/2 tsp. basil
  • 1 1/4 tsp. thyme
  • 1/2 tsp. sage
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 pkg. refrigerated pie crust
  • Egg Wash, beaten egg

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Preheat oven to 350 degrees F. Pour about 3/4 of the chicken broth in a 2-quart saucepan and add the chicken pieces. Bring to a boil and cook approximately 8 to 10 minutes. Drain the chicken through a strainer, reserving the liquid. Set aside. Dice the onion, celery and green pepper. Saute in the butter for about 10 minutes. Add the reserved liquid from cooking the chicken along with soups, mixed vegetables and spices. Bring to a slow simmer.

Add the chicken and return the mixture to a slow simmer. Adjust the seasonings to taste and add more chicken broth, a little at a time, if mixture is too thick. Simmer for about 15 to 20 minutes. Using one package of the pie crust dough, line the bottom and sides of a large baking dish. Ladle the chicken pie mixture into the dish. Using the other package of pie crust dough, cover the top of the dish, sealing the edges. Cut four or five slits in the crust to allow venting. With a pastry brush, coat the top pie crust layer with the egg wash. Bake for 1 hour.

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