Chicken Pot Pie Recipe

Chicken Pot Pie
Elizabeth Watt/Photolibrary/Getty Images
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 6 servings
Ratings (12)

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.

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

  1. Melt the butter in a large pan over medium heat. Add the onions, celery, and carrots and cook until tender, about 10 to 15 minutes.
  2. Mix in the flour and let it cook for a minute.
  3. Mix in the chicken stock followed by the milk. Reduce the heat and simmer for 10 minutes.
  4. Add the chicken, thyme, sherry, peas, and corn. Season with salt and pepper to taste.
  5. Line a deep pie plate with one of the thawed piecrusts.
  1. Pour the filling in, and place the second pie crust over the top. Crimp the top and bottom crusts together to seal well.
  2. Cut three 1-inch slits on the top. Mix the egg and water, and brush it on the pie crust.
  3. Place the pie onto a baking sheet and bake in a preheated 400 F. oven until the crust is golden brown, about 25 to 30 minutes.
Nutritional Guidelines (per serving)
445 Calories
21g Fat
35g Carbs
30g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)