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    You are in: Home / Recipes / Chicken Pot Pie Recipe
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    Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    lazy gourmet's Note:

    This actually was adapted from a 1912 cookbook I found...the recipe was incredibly complicated...I was almost expecting to see "pluck the chicken" as one of the steps! This is my lazy version - and it's so easy and tasty!

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    Units: US | Metric

    • 2 frozen 9-inch deep dish pie shells
    • 1 (12 1/2 ounce) can canned chicken
    • 1 (5 ounce) can canned chicken
    • 2 tablespoons onions, finely minced
    • 3 tablespoons butter
    • 4 tablespoons flour
    • 2 cups chicken broth
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup potato, peeled and diced into small pieces
    • 1/4 cup carrot, chopped
    • 1/4 cup peas


    1. 1
      Defrost pie crusts, poke holes in bottom and sides of one.
    2. 2
      Preheat oven to 425.
    3. 3
      Place chicken, carrots, peas, potato and onion in bottom crust.
    4. 4
      Make the sauce- melt the butter, then add the flour and blend thoroughly.
    5. 5
      Slowly add the broth, salt and pepper and blend until mixture thickens.
    6. 6
      Pour over the chicken mixture in the crust and seal with the top crust.
    7. 7
      Use a sharp knife to make a couple of slits in the top.
    8. 8
      Bake at 425 for 25-30 minutes.
    9. 9
      If crust gets too dark cover with foil.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on February 08, 2011


      Very good. Next time I will zap the potatoes in the micro for a short time and add some more seasonings. Even though we chopped the potatoes nice and small they were a little underdone. We still enjoyed it as it was and will keep the recipe and improvise with it.

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    • on November 29, 2010


      This is one of those recipes that make you wonder why in the world you ever bought frozen, premade pot pies in the first place. I've made it twice and both times it did not disappoint. Both times I made it, I only bought the regular-sized crusts, not the deep dish, as the brand I preferred didn't make deep ones. There was quite a bit of leftover "sauce" the first time. I cut it in half the second time and it didn't quite make enough. Next time though, I think 1.5 cups of stock will do the trick! This is excellent and the onions sort of melt right into the sauce when it's baked. I will make this again and again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2008


      Great recipe! I've made it seveal times with left-over roasted chicken. I also substitue whatever fresh vegetables we have and boil them for 5 minutes first. Delicious!

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    Read All Reviews (4)


    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 766.3
    Calories from Fat 377
    Total Fat 41.9 g
    Saturated Fat 15.4 g
    Cholesterol 99.8 mg
    Sodium 2016.0 mg
    Total Carbohydrate 57.7 g
    Dietary Fiber 4.0 g
    Sugars 1.8 g
    Protein 37.1 g

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