Pie Recipes

Chicken and Potato Quiche (T&T)

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  • 1 unbaked pie shell
  • 4 ounces Swiss cheese, shredded
  • 1 cup cooked chicken, cubed or seasoned
  • 1 can condensed cream of potato soup
  • 1/2 cup milk
  • 6 large eggs, lightly beaten


  1. Heat oven to 350 degrees F.
  2. Sprinkle Swiss cheese over pie crest.
  3. Sprinkle the chicken evenly on top of the cheese. Set aside.
  4. Combine the soup and milk mixing until well blended.
  5. Stir in the eggs mixing well.
  6. Pour into the pie shell and bake for 35 to 40 minutes or until golden in color and knife inserted in center comes out clean.
  7. Remove from oven onto a wire rack and let stand 5 minutes before serving.


This is a very tasty quiche. The only thing I did differently was to season my chicken breasts with some flour, salt, pepper, parsley, Italian seasonings, garlic powder and onion powder, mixing all of the ingredients together. I dredged the chicken breasts in this mixture and then sautéed it in some canola oil until lightly browned. Believe it or not, it added a wonderful taste to the quiche instead of using plain cooked chicken. The amount of seasonings will depend on your taste. If you make more chicken breasts than you need, just slice it up for a delicious and tasty chicken sandwich. Hope you enjoy it as much as we did.

This quiche puffs up beautifully while baking and then settles. This would also taste great with some peas and carrots. ( it can almost be called chicken pot quiche without the crust on top.


Posted by BettyBoop at Recipe Goldmine 10/10/2001 5:50 am.

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