Chicken Vegetable Pot Pie


  • cooking spray
  • two crust pie crust*
  • 1-1 1/2 lbs. chicken tenders (chicken breast pieces are OK)
  • 2 tbs. minced garlic (or several cloves, minced)*
  • Ad
  • thyme (a lot, at least a table spoon, I love the stuff)
  • salt or garlic salt
  • pepper
  • 1 can cream of broccoli soup* (celery or chicken or potato cream work too)
  • 1 can mixed veggies (drained)
  • 1 can corn (drained)
  • 1/4 cup milk

*The premade kind from the refrigerated case or you can make your own, if you are so inclined.

**Or a second can mixed or whatever favorite veggie, like baby carrots. You can even add a third can of whatever your family likes.


Over medium heat on your stove top, coat a large pan with cooking spray, saute garlic for a minute, add chicken pieces season with thyme, salt and pepper to taste (I use A LOT of thyme and garlic salt. You can use less than specified, you can also substitute Italian seasonings or rosemary). Saute until browned, turning to cook evenly. Set aside cooked chicken.


Pre heat your oven to 475 degrees. In a mixing bowl mix the soup, veggies and milk, season this to taste, remember that some of the veggies may have added sodium, go ahead and taste the mix to make sure you do not err on the salty side.

Cut up your cooked chicken, mix it all up in your mixing bowl. Coat your pie plate with cooking spray, put your bottom crust in, fill with your chicken soup veggie mix, add top crust, slit the top crust. Coat top crust with milk (use a cooking brush or your clean fingers).

Put your pie in the oven on the middle rack for fifteen minutes, then turn the oven down to 375 and bake for another 30 or so minutes, until it's a pretty golden brown. Allow to cool for about 45 minutes to 1 hour. This makes eight good sized pieces; however, it feeds my family of five with no leftovers. We devour it.


By Antoinette from Okinawa, Japan


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