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    Robirdstx’s Chicken Pot Pie

    Source of Recipe

    Robirdstx (Jackie) at

    Recipe Introduction

    She made this back at the beginning of 2013 and a couple of us at eG asked her for the recipe. It is so easy and so good that I think it will become a staple! The only things that I did any differently was to add a little fresh parsley, a spoonful of powdered chicken bouillon and an egg yolk wash to the crust.

    List of Ingredients

    1 T. peanut oil
    1/4 cup celery, chopped
    1/4 cup white onion, chopped
    1 can Veg-All (15 oz.), drained
    2 cups cooked chicken, dark and white meat, diced
    2 cans Campbell's cream of potato soup (10 3/4 oz.)
    1/2 cup heavy cream, half and half, or milk
    1/2 t. fresh ground black pepper
    Handful of chopped fresh parsley [optional]
    1 t. powdered chicken bouillon [optional]
    2 Pillsbury refrigerated pie crusts, at room temperature
    1 egg yolk, slightly beaten [optional]


    Heat oven to 425 degrees.

    Heat the oil in a skillet or saucepan over medium heat. Add the celery and onion and cook until tender. Add the next 5 ingredients and stir. Cook until completely heated.

    Place one pie crust in a 9-inch pie plate and pour in the chicken mixture. Brush edge of crust with water and top with the other crust. Press to seal and trim to edge of pie plate. Brush with the egg yolk, if using and cut slits in top to vent.

    Place on a cooky sheet and bake for 35-40 minutes. Half way through check to see if you need to place a foil collar on the pie to prevent the edges from burning [if you use the egg yolk wash you certainly will need to do this]. Cool for 5 minutes before cutting.

    Serves 6-8.




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