Chicken Pot Pie: From Budget Cooking to Youth Fundraiser Favorite
As part of our 2026 Synod Assembly under the theme Rooted in God’s Story, we are creating a community recipe book — Rooted at the Table. Submit your recipe by Friday, May 1, 2026, and learn more here.
Submitted by Pr. Jacqui Pagel (King of Glory, Tempe, Office of the Bishop)
This chicken pot pie recipe began as a simple, budget-friendly meal—but over time, it became a tool for ministry.
From family dinners to meals for new parents and those recovering from illness, this dish became a way of caring for others. It even helped fund a youth trip to the ELCA Youth Gathering, as young people prepared and sold dozens of pies together.
In Lutheran life, feeding others is both practical and sacred. This recipe reflects the call to serve our neighbors through everyday acts of love.
Chicken Pot Pie
Ingredients
1 package of 2 premade pie crust (homemade is fine adjust bake time accordingly)
3/4 to 1lb cooked shredded or cubed chicken (leftover rotisserie works best, if canned chicken is used be sure to flavor to taste)
1 12 oz package of frozen mixed vegetables of your choice (peas, carrots, and corn recommended) 1 can of mixed vegetables can be used if drained)
1 10.5 oz can of cream of chicken soup
Instructions
Prep time= 20 minutes bake time = up to 40 minutes
If pie crusts are frozen remove from freezer and paper box (leave in plastic) and place on clean countertop to thaw.
If pie crusts are refrigerated, then leave in refrigerator till pie filling is mixed.
Pre heat oven to 375 degrees.
Gather large mixing bowl, sturdy stir spatula, and favored 9"" pie pan
Add full bag of frozen vegetables to bowl.
Add full can of soup to bowl.
Add chicken to the bowl
Mix thoroughly.
Open pie crust and place 1st crust evenly in bottom of pie pan.
Pour filling into pie shell.
Spread filling if necessary to create evenness.
Lay pie shell 2, evenly on the pan across filling.
Pinch crust together along edge of pie pan.
Using a regular fork make a cross pattern in top pie crust.
Place pie in warm oven on middle rack.
Let bake for 40 minutes/crust golden/you smell throughout your home.
Story
This is one of the first meals I created and made on my own as a young newly married wife. We were on a budget and buying the off brands off all the needed products made this something I could try. It has turned out to be a family favorite.
It is a joy to share this meal when people come over for dinner or you need to provide a meal because of a new baby, or someone is recovering from something.
My favorite memory is making these Chicken Pot Pies with youth of Trinity Lutheran in Phoenix as a fund raiser to go to Youth Gathering 2018. We had most of the ingredients donated, took orders for the number of pies. Sold pies at $5.00 a piece. We sold 30 - 40 pies. Many people were disappointed that this was a one-time deal and that they only bought one pie.
One of the dads I forced to order 2 pies and after he was very thankful because his boys ate one pie on their own. He bragged to others that, "they should have been as smart as he was." The youth and I made a couple pies to sample before they left for the day. They were happy to make something so yummy and easy. We all enjoyed the day of service and the pie was delicious.
