Chicken Pot Pie
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 5 cups of shredded chicken (about 3 chicken breasts)
  • 4 sliced of bacon
  • 2 9” pie crusts
  • 12 oz. mixed frozen vegetables (corn, peas, carrots, green beans)
  • 26 oz. can cream of chicken condensed soup
  • 1 onion chopped
  • 2 cups of shredded cheese
  • 2 tbs. garlic powder
  • 2 tbs. pepper
  • 1 tbs. paprika
  • 1 tsp. cayenne pepper
  • 6-8 4-6 oz. ramekin/baking cups
  1. I cook the chicken and bacon in a crockpot. Make sure meat is completely covered with water. Cook on high for at least 4 hours. When it done the meat should be falling apart on it’s own. I just stir and it shreds easily.
  2. Chop onion and caramelize in olive oil or butter. Empty onions in to a bowl.
  3. Use that same pan and dump bag of frozen veggies in to break up frozen pieces and soften a bit. 3-4 min or so.
  4. Mix together all ingredients except pie crust. I mix one at a time to ensure others mixed well.
  5. Pour wet ingredients into baking dishes. Don’t over fill.
  6. I used another round baking dish a little larger or the same size as your baking dishes.
  7. Cover each dish with pie crust. Brush melted butter over easy pie crust or if you have spray butter that’s what I used.
  8. Bake for about 10 minutes covered with foil. Uncover and bake for about 5 more minutes.
Recipe by A Camera and A Cookbook at