Chicken Pot Pie with Gabe's and Mama's

Susan Nielsen

1 Rating
Creamy and savory comfort foods like Pot Pies taste better with Gabe's and Mama's spices


  • Mama's Mediterranean Spices
  • Gabe's Original Dressing & Marinade Spices (blend into a dressing using lighter oil and vinegar choices such as vegetable oil and white wine vinegar)
  • Chicken, turkey or other meat/protein of choice (4 cups total)
  • Broth (whatever flavor meat you using). 10 ounces condensed.
  • 2 cans (10.75 ounces each) condensed creamy soup (whatever flavor of meat you are using)
  • 1 package (16 ounces) frozen mixed vegetables, thawed and drained (you can also use fresh veggies of choice such as carrots, celery, peas, beans, etc.)
  • Pie crusts (homemade or store bought) or baking mix (such as Bisquick)
  • 1.5 cups milk (if using a baking mix)


  1. Heat oven to 375 degrees
  2. Heat soup, broth, meat, vegetables and 1-2 teaspoons of Mama's Mediterranean Spices to boiling, stirring constantly
  3. Boil and stir 1 minute
  4. Spread in ungreased deep dish pie plate, or 13 x 9 x 2 pan or baking dish
  5. Mix remaining ingredients. Pour evenly over soup mixture then drizzle with 1/4 cup Gabe's Original Dressing (blended ahead of time) as a topper (crust will rise during baking)
  6. Bake about 30 minutes or until light brown


Use a lighter oil and vinegar when blending the Gabe's Original Dressing & Marinade Spices for the drizzle topper.

Stir or shake Mama's Mediterranean Spices well before applying to baking mix or sauce. Use more for added kick; use less for milder sauce.

Using a baking mix for the crust allows you to add the Mama's Mediterranean and Gabe's Original Spices directly to the pie crust mix before pouring onto the other mixture. I added 2 tablespoons of Mama's Mediterranean Spices and 2 tablespoons of Gabe's Original Dressing & Marinade and Spices dry spice to the mix as well (adding the Gabe's gave the overall sauce a sweeter and more savory flavor-yum!!).

Using a scratch or premade crust will allow you to use a crust on the bottom and the top of the pot pie and decorate or design the top crust as desired.

Cook times will vary with a prepared crust, so watch the browning level carefully and cook on middle rack to get top and bottom of crusts done but not overdone!

Enjoy 50 Years of Gabe's Gourmet Goodness in every bite!