Chicken Pot Pie

Chicken Pot Pie

Servings: 8


  • 3 Chicken Breasts
  • Flour
  • Lemon Pepper
  • Paprika
  • Canola Oil
  • 2 Cans Cream of Potato soup
  • 2 Cans of Veg-All
  • 1 Can of Broccoli Cheese soup
  • 2 pkgs of Pillsbury ready made pie crust


  • Preheat over to 350 degrees.
  • I dredge the cleaned chicken through the flour, lemon pepper and paprika mixture.
  • Then cook the chicken in the canola oil until 80% done.
  • Slice the chicken into small cubes.
  • Mix cans of soup and Veg-All together.
  • Then mix in chicken.
  • Take one pie crust and line the inside of a deep glass dish.
  • Pour in the mixture and top with the other pie crust.
  • Crimp the edges and cut a few slots in the top.
  • Bake for 45 minutes to an hour.
  • Check half way through to make sure the edges are not burning, if they are wrap the edges in aluminum foil.