View cart background image
Free Shipping Over $49

Jack's Homemade Chicken Pot Pie Casserole

Contributed By: Jack | See all of Jack's recipes
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  1 Hour 40 Minutes
Total Time:  2 Hours 40 Minutes
  8 Servings
1 1/2 lbs Fresh boneless, skinless chicken breast
3 Stalks celery, diced
1 med Onion, diced
2 Cans condensed cream-of-chicken soup
1 Can condensed cream-of-celery soup
1 carton Chicken broth(1 quart size)
1 pkg Frozen mixed vegetables (32oz package)
4 Tbs Butter
2 pkg's Pillsbury pie crust (the type that you unroll)
1 tsp Italian seasoning
1 1/2 tsp Basil
3/4 tsp Thyme
1/2 tsp Sage
1 tsp Oregano
1/4 tsp Seasoned salt
1 1/2 tsp Kosher salt (if you use table salt use 1 tsp)
1/2 tsp Pepper
Egg wash
1. Put chicken breast in freezer until partially frozen (about one hour). Remove from freezer and cut into bite size pieces. Pour about 3/4 of the chicken broth in a 2 quart saucepan, add the chicken piece, bring to a boil and cook for approximately 8 to 10 minutes. Drain the chicken through a strainer reserving the liquid. Set aside.

2. In a Dutch oven or large 6 quart pan, saute celery and onion in the butter until celery is tender and the onions are opaque (about 10 minutes). Add the reserved liquid from the chicken, cream-of-chicken and cream-of-celery soups (undiluted), mixed vegetables and spices. Bring to a slow simmer.

3. 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 20 minutes (DO NOT BOIL).

4. Using one package of pie crust dough, line the bottom and sides of an 11x15" casserole dish. Ladle the chicken pie mixture into the casserole 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 egg wash.

5. Bake in a 350-degree oven for 1 hour. Remove from oven and place on wire rack, cool and enjoy. If you put the pie in the refrigerator overnight, the sauce will thicken, seasonings will combine and the pie will be more delicious than it already is, it will also be easier to remove the serving portions.

Date Added: 08/28/2009
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Wifey Reviewed: 01/12/2010
Had to throw it out
Recipe was way too salty and had too many spices. We had to throw the majority of it out because it was inedible.
0 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.