Chicken Pot Pie

January 27, 2016

In my continued effort to try new recipes this year I decided to give Chicken Pot Pies another try.  I have never tried making my own Chicken Pot Pies, I have only tried them at restaurants and from the grocery store.  I was never able to find a pie that didn't taste processed, and usually the sauce had a "gummy" texture.  

Even though I use condensed Cream of Chicken soup, this pie has a delicious, natural flavour and consistency.  It even tastes amazing when you cook it from frozen!  And because I use store bought pie shells, canned soup, grocery store rotisserie chicken and frozen vegetables, the preparation is quick and easy.  

So give this recipe a try and let me know what you think : )


Make sure to mix the can of soup with water until smooth before pouring it into the chicken mixture.

Chicken Pot Pie


  • 1 tbsp butter
  • 1 shallot, minced
  • 1 small potato, cubed
  • 1 cup frozen vegetables mix
  • 1 rotisserie chicken, meat removed and shredded
  • 10 oz can condensed Cream Of Chicken soup mixed with 10 oz water until smooth
  • 1 tbsp dried italian herbs 
  • 1/4 cup parsley, chopped
  • 1 frozen pie shell


  1. Preheat oven to 375 degrees F.
  2. Heat a deep pan on medium heat.  Melt the butter and saute the shallots until softened.
  3. Add the remaining ingredients, stir to combine, simmer for 10 minutes.  
  4. Fill individual ramekins or a pie plate with the chicken mixture.  
  5. Lay the pie crust on top of the mixture, seal around the edges. 
  6. Brush the top of the pie shell with egg wash (optional).
  7. Bake for 30 - 40 minutes or until the crust is golden brown.

*This recipe serves 4-6 people.  It will make 2 individual servings and also fill one Burger Master tray. 

To cook from frozen: remove desired amount of frozen portions and top with pie shell.  Bake at 400 degrees F for 30-40 minutes or until crust is golden brown.

Click here for a video of this recipe.

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