Go Back

THE Chicken Pot Pie

I've probably made this 100 times and everyone loves it. There are a couple of surprising ingredients, don't leave them out!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Servings 8

Equipment

  • food processor

Ingredients
  

For Filling

  • 4 cups cooked cubed chicken
  • 2 cans cream of mushroom soup
  • 10 ounces evaporated milk
  • 2 T dried parsley flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 20 ounces frozen mixed vegetables peas, carrots, green beans, corn

For Crust

  • 1 1/2 cups instant potato flakes
  • 1 1/2 cups flour
  • 1/2 cup parmesan cheese grated, like Kraft brand
  • 2/3 cup butter
  • 1/2 cup cold water

Instructions
 

  • Heat oven to 375°F.
    In a large bowl, combine soup, evaporated milk, parsley, salt and pepper.
  • Add cooked diced chicken and vegetables. Combine well. Pour into a greased 9x13 pan.
  • To make the crust, combine in a food precessor the potato flakes, flour, parmesan cheese and butter. Pulse until butter is incorporated.
  • Add the water and process until the dough forms a ball. Dump the dough out onto a floured surface.
  • Roll the dough out into a rectangle similar to the size of the pan. Cut the dough into large pieces and lay them out over the filling until no filling is showing. It's fine if they overlap a bit. (This is the way to use all the dough with no waste)
  • Bake for 40 minutes and then check. Bake 5-10 more minutes, or until the dough is golden brown.