"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Pot Pies Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken Pot Pies, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 9, 2007


2 pkg frozen pie shells (A total of 4 shells)
4 chicken breasts, boneless & skinless
1 16oz bag frozen peas & carrots
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can Cream of Celery soup
a bag of frozen diced hashbrowns

1. Defrost pie shells on counter for about 15 minutes before assembling.

2. Boil chicken breasts in a pot of water seasoned to taste I use garlic powder, season salt, onion powder, salt & pepper until done. About 25 minutes. Once cooked dice the chicken.

3. In a large bowl mix chicken, all veggies and soups. (no need to thaw any of them)

4. Put half the mixture into one pie shell & top with second crust. Seal edges with a fork and cut slits in the top to vent. Repeat with other pie shells.

5. Bake at 350 for 1 hour. Let sit about 15 minutes before serving




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!