Chicken pie or pot pies.

8 servings
25 min
20 min
Very Easy


Number of serving: 8
6-8 pieces skinless chicken thighs, cut into bite-sized

2 cans Campbell's golden mushroom condensed soup

4 medium sized red potatoes, cut into bite-sized

1/2 cup chopped carrots

1/2 cup peas

1 medium onion, chopped finely

2 teaspoons rosemary

1 teaspoon thyme

1/2 cup flour

1 box frozen pie crust, thawed

Deep bowls or ramekins

salt and pepper to taste

1 tablespoon butter

1 egg, beaten


  • Pre-heat oven to 425 degrees F.
  • Bring a pot of water to boil, pre-cooked potatoes and carrots. Drain and set aside.
  • Pat meat dry with paper towels, season with some pepper and salt.
  • Melt butter in medium heat, fry onions till soft, add spices and cook till fragrant. Add in chicken meat, golden mushroom soup and until meat is cooked. Stir in the rest of the vegetables and mix well.
  • Season to taste with salt and pepper. Remove from heat and mix in the flour to thicken mixture. Set aside to cool.
  • Pour chicken mixture into prepared ramekins. Roll and cut crust in round big enough to cover the ramekins. Place on top of chicken mixture and brush egg wash on top of crust. Bake in oven for about 20 minutes, or unitl golden brown.


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