Chicken Pot Pie

READY IN: 1hr 15mins
Recipe by Shawnee TX

A little time-consuming, but mostly just in the chopping of the vegetables. This is a family favorite. I make 2 - bake and eat one for dinner and freeze the other, unbaked. Just take out of the freezer in the morning, refrigerate, and it's ready to bake for a delicious dinner.

Top Review by xrayandee

I don't like pie crust, so I put the sauce in a 13 x 9 pan & topped it with puff pastry. I also added chopped fresh mushrooms because I needed to use them up. It was delicious! My family loved it and I will definitely be making this dish again.

Ingredients Nutrition


  1. Melt butter in large skillet.
  2. Add leeks, red bell pepper and carrots.
  3. Saute 5 minutes.
  4. Add in flour, and mix well.
  5. Add poultry seasoning, pepper and salt.
  6. Mix well.
  7. Slowly pour in chicken broth, stirring well.
  8. Add half& half.
  9. Heat to a simmer, stirring constantly.
  10. Continue to cook until carrots are just tender.
  11. Add chicken and peas.
  12. Pour mixture into 9" pie plate.
  13. Cover with pie crust, crimping edges decoratively.
  14. Cut several steam holes in top of crust.
  15. Brush crust with beaten egg.
  16. Pie can be well covered and frozen for up to three weeks at this point.
  17. Thaw completely before baking.
  18. Bake at 350 degrees 45 minutes, or until top is crisp and browned and filling is bubbly.

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