Chicken Pot Pie Recipe

Chicken Pot Pie
Elizabeth Watt/Photolibrary/Getty Images
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 6 servings
Ratings (10)
The chicken pot pie is a true American comfort food classic. It's the perfect way to use up leftover roast chicken, and you can use whatever vegetables you like. This chicken pot pie was adapted from a recipe by Kevin, from the blog Closet Cooking.

Makes 6 Servings of Chicken Pot Pie

What You'll Need

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 stalks celery, sliced
  • 1 carrot, sliced
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 cup milk
  • 1 pound cooked chicken, shredded or cut into bite sized pieces
  • 1 teaspoon thyme, chopped
  • 1/4 cup dry sherry
  • 1 cup frozen peas
  • 1 cup frozen corn
  • salt and pepper to taste
  • 2 portions frozen piecrust dough, thawed
  • 1 egg, beaten
  • 1 tsp water

How to Make It

Melt the butter in a large pan over medium heat. Add the onions, celery, and carrots and cook until tender, about 10-15 minutes. Mix in the flour and let it cook for a minute. Mix in the chicken stock followed by the milk. Reduce the heat and simmer for 10 minutes. Add the chicken, thyme, sherry, peas, and corn. Season with salt and pepper to taste.

Line a deep pie plate with one of the thawed piecrusts. Pour the filling in, and place the second piecrust over the top. Crimp the top and bottom crusts together to seal well. Cut three 1-inch slits on the top. Mix the egg and water, and brush it on the pie crust. Place the pie onto a baking sheet and bake in a preheated 400 degrees F. oven until the crust is golden brown, about 25-30 minutes.
Nutritional Guidelines (per serving)
Calories 445
Total Fat 21 g
Saturated Fat 8 g
Unsaturated Fat 8 g
Cholesterol 120 mg
Sodium 694 mg
Carbohydrates 35 g
Dietary Fiber 5 g
Protein 30 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)