• Cooking Time: 50
  • Servings:
  • Preparation Time:



  • 1 can chicken broth
  • 1 can cream of chicken soup
  • 1/4 cup of water
  • 1/4 cup flour - mix water and flour together to thicken sauce as desired
  • 4 cups of chicken, par-boiled and chunked
  • 1 package of mixed frozen vegetables
  • 1 small can of pear onions (optional)
  • Salt and pepper to taste
  • 4 ready made pie crusts (or make your own if you like)


  • Heat chicken broth and cream of chicken soup in medium sauce pan to a boil adding the flour and water mixture and blending until creamy.
  • Reduce heat and add remaining ingredients and heat until warmed through.
  • Strain entire mixture in order to have gravy to serve with the pie.
  • Divide the pie mixture evenly between the two pies and add 1/2 cup of the gravy to each pie.
  • Cook at 425` for 20 minutes and 350` for 30 minutes or until pie is bubbling at top and crust is golden brown.
  • Best to cool 20 minutes before serving.

Categories: Main Dish  Oven  Poultry  Savory Pie 
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