Chicken Pot Pie

  • Total Time: 30 mins
  • Hands-on Time: 10 mins
  • Makes: 6 servings

Warm, flaky and comforting, this chicken pot pie is much more delectable than frozen, pre-packaged versions. Filled with soup vegetables and surrounded by soft biscuit dough, it's the perfect soul food recipe.

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  • 1 1/2 cups Frontier Organic Vegetable Soup Blend 1 lb
  • 1 tablespoon Frontier Organic No-Chicken Broth Powder 1 lb
  • 1 pound cooked and diced chicken
  • 2 cups water
  • 1 package (15-ounce) package pie crust, prepared according to directions
  • 1 tablespoon all-purpose flour


1. Bring the water to a boil in a medium-sized saucepan. Add the Vegetable Soup Blend and No-Chicken Broth Powder and return to a boil. Cook until liquid is reduced by half, about 10 minutes. Stir in the chicken and flour and cook another 2 to 3 minutes, until any excess liquid has thickened.

2. Preheat oven to 375 degrees F.

3. Press one of the pie crusts into the bottom of a 9-inch pie pan, trimming any excess crust. Moisten the edge of the bottom crust with a small amount of water.

4. Transfer the chicken and vegetable filling to the pie pan, and lay the second pie crust on top.

5. Press crusts firmly together to form a fluted edge.

6. Bake on the center rack of the preheated oven for 20-25 minutes, until crust is golden-brown.

Add bell peppers, onions and tomatoes to make Fajita Chicken Pot Pie.

You may also make individual servings by using oven-safe single dishes and topping each dish with dough.

Try mashed potatoes as an alternative for the crust.


Calories: 310


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