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Mom's Made With Love Chicken Pot Pie


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

30 minutes


6 servings


2  Hill Country Fare Refrigerated Pie Crusts, room temperature

1  (10 3/4 ounce) can  condensed cream of chicken soup

1  (14 ounce) bag  frozen Hill Country Fare Buttery Baby Pea Blen

1  medium  potato, peeled and cut into 1-inch cubes

3  H-E-B Fully Cooked Chicken Breasts, cut into bite-sized pieces

2  tablespoons  H-E-B Butter, melted

*  heart-shaped cookie cutters


Remove pie crust package from refrigerator and let stand at room temperature for 20 minutes or microwave on defrost according to package directions.

Heat oven to 450 degrees F. Unfold pie crust and place in deep-dish pie pan according to package directions and set aside. Unfold remaining crust and set on foil-lined surface. Use heart-shaped cutter to cut out 3 to 4 hearts around the center of the crust. The heart shapes will be used to decorate the pie.

Combine condensed cream of chicken soup, frozen vegetables, onions and potato in a large microwave-safe mixing bowl. Stir mixture well and cover with plastic wrap. Microwave mixture on High power for 5 minutes. Stir mixture, cover with plastic wrap and microwave on High power for 2 more minutes.

Stir chicken into vegetable mixture and pour into crust-lined pan. Top with second crust with heart-shaped cutouts. Seal the top crust to the bottom crust edges and pinch edges according to package directions. Arrange the remaining heart shapes over the pie and brush with melted butter.

Cover edges of crust with foil and bake for 25 minutes until crust is golden brown.
Nutritional Information
No Nutritional Information Available

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