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Chicken Pot Pies

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Make family dinners easier by prepping our delicious Chicken Pot Pies and freezing them for a meal you can make later in the week!
Course Main Course
Total Time 1 hour
Servings 8

Ingredients

  • 6 tablespoons Butter
  • 1/2 cup Chopped Yellow Onion
  • 1 stalk Celery; sliced very thin
  • 1 10 1/2 oz can Cream of Celery Soup
  • 1 10.5 oz can Chicken a’la King*
  • 1 14.5 oz can Chicken Broth
  • 1 14.5 oz can Glory Foods Seasoned Green Beans; drained
  • 1 15 oz Glory Foods Honey Carrots; drained
  • 1 15 oz Margaret Holmes Buttered Corn
  • 1 15 oz Margaret Holmes Butter Peas (or Tiny Lima Beans); drained
  • 2 12.5 oz cans Chicken; drained
  • 1 14.1 oz box pre-made refrigerated pie crusts
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried thyme

Instructions

  • Melt 2 tablespoons of butter in a large Dutch oven or (4 quart) heavy saucepan.
  • Add onions and celery; sauté for 2-3 minutes.
  • Stir in celery soup, chicken a la king and chicken broth.
  • Lower heat and simmer for 20 minutes; stirring frequently.
  • Add all canned vegetables and continue to cook for an additional 5 minutes. Divide mixture between 8 ramekins or 2 casserole dishes.
  • Heat oven to 350 degrees F.
  • Unroll pie crust and (if using individual ramekins) cut 4 circles from each pie crust; making sure circle is large enough to cover top of ramekin (if using 2 casserole dishes, cut pie crusts to fit over the top).
  • Tuck pie crust into the dishes and vent with the tines of a fork.
  • Melt 4 tablespoons of butter in microwave and stir in herbs.
  • Brush top of pie crusts with herb butter and place on a cookie sheet sheet.