chicken pot pie recipes

- 2 refrigerated pie crusts
- 1/8 teaspoon pepper
- 2 cups cubed cooked chicken
- 1 (15 ounce) can chicken broth (I prefer the low sodium version)
- 1 small onion
- 1 large potato
- 1 cup frozen green peas
- 1/4 teaspoon salt
- 1 (15 ounce) can cream of chicken soup (I use Healthy Request)
- 1 carrot

- 1 (15 ounce) can mixed vegetables, drained
- 1/2 cup milk
- 2 cups cooked, diced chicken breast
- 2 (9 inch) deep dish frozen pie crusts, thawed
- 1 (10.75 ounce) can condensed cream of chicken soup

- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 (15 ounce) cans mixed vegetables, drained
- 1 recipe pastry for a 9 inch single crust pie
- 4 skinless, boneless chicken breast halves

- 1 package prepared pie crust (2 crusts)
- 1 can of cream of potato or other cream soup
- 1/2 cup each diced carrots and peas (can use frozen-thaw first)
- 2 Tbs. milk
- 2 cans chunk chicken-drained
- salt and pepper to taste (we also add garlic & chili powder to ours)

- 1 cup chicken broth
- 1 (10 ounce) can cream of chicken soup
- 2 (16 ounce) packages mixed vegetables
- 1 cup self-rising flour
- 4 cups cooked chicken breasts
- 1 cup milk
- 1/2 cup butter

- 1/3 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 (9 inch) pastry for a 9 inch single crust pie
- 2 cups frozen mixed vegetables, thawed
- 1 tablespoon chopped fresh parsley
- 1 1/2 cups milk
- 1 1/2 pounds skinless, boneless chicken breast meat
- 1 cup chicken broth
- 1 egg, lightly beaten
- 1/4 teaspoon ground black pepper
- 1 cup chopped celery
- 3 tablespoons butter
- 1 onion, chopped

- 1/2 teaspoon pepper
- 3 tablespoons chicken soup base
- 1 bay leaf
- 1 1/2-2 cups diced carrots
- 1 tablespoon chopped fresh parsley
- salt
- 1 lb square pot pie noodles
- 3 celery ribs
- 3 1/2 lbs boneless chicken thighs
- 3 medium potatoes
- 2 leeks
- 3 1/2 quarts water

- 2 chicken bouillon cubes (or 1 can chicken stock)
- 2 tablespoons cornstarch (or to desired texture)
- 1/2 cup carrots (diced into 1/2-inch cubes)
- 1/2 cup mixed vegetables (your preference of type or just add more carrot or peas)
- 4 ice cubes
- 1/2 cup green peas
- 1 large potato (peeled and diced into 1/2-inch cubes)
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried onion flakes (optional) or onion powder (optional)
- 1/2 cup butter (cold)
- 1/4 cup whole milk
- 3 cups water (or to desired texture)
- 1 teaspoon salt (or to taste)
- 1/2 lb chicken meat (diced into 1/2-inch cubes)
- 1/2 teaspoon garlic powder (optional)
- 2 tablespoons virgin olive oil
- 3 cups flour
- 2/3 cup vegetable shortening (cold)