Home-Style Chicken Pot Pie

3 of 5
(23 ratings)
Total Time
Number Of

Tender chunks of chicken and vegetables in a creamy sauce with a flaky topper

  • PAM® Original No-Stick Cooking Spray
  • 1 pkg (12 oz each) frozen mixed vegetables
  • 1/2 cup frozen chopped onion
  • 2 pkgs (6 oz each) refrigerated diced oven roasted chicken breast (about 2 cups)
  • 1 can (10-3/4 oz each) reduced sodium condensed cream of chicken soup
  • 1/4 cup reduced fat sour cream
  • 2 tablespoons Gulden's® Spicy Brown Mustard
  • 1 pkg (8 oz each) refrigerated reduced fat crescent roll dough

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  1. Preheat oven to 375°F. Spray 11x7-inch baking dish with cooking spray. Place mixed vegetables and onion in dish; cover and microwave on HIGH 4 minutes or until just tender. Meanwhile, stir together remaining ingredients, except dough, in large bowl. Add chicken mixture to vegetables in dish. Stir gently to combine. Microwave covered 2 minutes on HIGH. Stir, then microwave 2 minutes more or until steaming hot.
  2. Remove dough from package and unroll in 2 long rectangles. Pinch together perforations to seal. Place over hot chicken mixture and press dough to edge of dish to form rim.
  3. Bake 17 to 20 minutes or until dough is golden brown (no longer doughy) and mixture is bubbly.
Cook's Tips

Be sure chicken mixture is very hot before placing dough over top, so underside of dough cooks thoroughly.

Cook's Tips

Be sure chicken mixture is very hot before placing dough over top, so underside of dough cooks thoroughly.

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Nutrition Information
Calories: 288 View complete nutrition information
Reviews (18)

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Overall Rating

HeatherB December 03, 2013

I thought this was a great recipe after making a few alterations. I cooked the bottom crust until slightly golden brown. I added 2 tablespoons plus one teaspoon of dry sherry and 1/4 thyme to the mix for extra flavor.

belva September 14, 2013

Easy Chicken Pot Pie 2 pie crusts 2 cans Banquet Creamy Vegetable Stew with Chicken 1 large can cooked chicken Put 1 uncooked pie crust in pie pan combine and heat stew and can chicken pour into pie pan Put top crust on and seal edges Cook on 425 until crust is brown.

Not too bad at all May 14, 2013

I used dijon mustard and didn't notice any weird flavor. The chicken soup I used was full sodium and had herbs in it. I also used full fat sour cream and full fat crescent roll dough. Would have needed salt if I hadn't used the full sodium soup. It did need some pepper. I bet using the flaky crescent rolls for the top would be absolutely amazing. I'll have to try that next time. Or the buttery ones...mmmm.

Anonymous May 30, 2012

We liked it very much (even my 9 year old gobbled up two portions.) Some of the bottom crust was undercooked and next time we will lessen the mustard.

mamacakes February 12, 2012

Fantactic!! Do not leave out the mustard. It makes all the difference in the world!!

Anonymous January 21, 2012

This dish was a huge hit in my house, will say the only ingredient I added was a few hits of hot sauce just because we like thinks a little spicy. I will defiantly be making it again.