Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Pot Pie Recipe
    Lost? Site Map

    Chicken Pot Pie

    Chicken Pot Pie. Photo by Winnipeg *Mel*

    1/1 Photo of Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    lynxpilot's Note:

    Quick and easy. This is our tag team dish with chicken rice soup that we use for leftover chicken and serve together with the soup. With leftover chicken pot pie, as it dries out the soup also helps to act as a gravy and wet it down some. Also see Meat Pie recipe (to follow) for alternatives. Nothing exact here either. More or less of just about any ingredient won't hurt a thing. Enjoy making it!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    • 1/2 lb chicken meat (diced into 1/2-inch cubes)
    • 1/2 cup carrot (diced into 1/2-inch cubes)
    • 1/2 cup green peas
    • 1/2 cup mixed vegetables (your preference of type or just add more carrot or peas)
    • 1 large potato (peeled and diced into 1/2-inch cubes)
    • 2 tablespoons cornstarch (or to desired texture)
    • 1 teaspoon salt (or to taste)
    • 2 chicken bouillon cubes (or 1 can chicken stock)
    • 3 cups water (or to desired texture)

    Crust

    Directions:

    1. 1
      Filling:.
    2. 2
      Mix water, bouillion cubes, salt, and potato in a sauce pan and boil over medium heat until the potatoes just start to soften.
    3. 3
      Add vegetables to the pan and boil an additional 5 minutes or so, then reduce heat to simmer and very gradually stir in corn starch. Gauge starch until mixture has a medium gravy texture or as you would desire for pie filling.
    4. 4
      Finally, add meat and simmer without stirring while you make the crust. Either add water or corn starch to adjust texture if necessary.
    5. 5
      Crust:.
    6. 6
      In a large mixing bowl, blend flour, salt, and garlic/onion (if used). Dice vegetable shortening and butter to small pieces and distribute evenly in flour. Either cut in or with an electric mixer, mix shortening and butter into flour to obtain a flaky granular mixture.
    7. 7
      With a large spoon, break ice cubes in your hand and distribute the chips throughout the flour mixture. Blend ice in until fully incorporated and melted into the flour.
    8. 8
      Split the mixture into 2 sections sufficient to make a crust and covering. Flour a flat surface and roll sections with a floured rolling pin until good size for pie pan and cover. For a nice touch, slice the cover section into 1" strips to make a weave or criss-cross patterned top.
    9. 9
      Preheat oven to 350°F.
    10. 10
      Lightly grease a pie tin (or dish) and form the pie crust into the tin, leaving loose edges all the way around the tin. Rub the olive oil inside the entire crust as it sits in the tin.
    11. 11
      Recheck the consistency of the filling and adjust as necessary. Pour the filling into the pie crust, leaving enough room to add the covering.
    12. 12
      Lay a full covering (or weave strips) of crust across the top of the pie. Pinch the edges where the upper and lower crust meet to form a seal all the way around the pie. Once sealed, trim excess crust to edge of pie tin. Knife holes into the crust cover to relieve pressure during cooking.
    13. 13
      Brush milk thoroughlly and generously across entire upper crust of pie, then place in oven. Cook for about 30 minutes or until crust is golden brown.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on February 07, 2007

      45

      I had a very easy time with this crust, it was so fast to make and no time to chill. I added my own touches to the filling, but overall, excellent

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2005

      35

      For flavour, I'd actually give this a higher rating. However, I had a horrible time with the crust. IT was nearly impossible to roll out and crumbled quite easily. It took more than 30 minutes to bake. I was a bit disappointed in the out come since I was so looking forward to eating this. I think that for future use, I will use the filling recipe but will use a different recipe for the crust. It did bake up nice and fluffy, but the amount of work to get the crust in the pan just wasn't worth it. I ended up roll it out as best I could and then just reshaping it in the pie plate! Sorry, I wish I could say something more positive about this but I just had no luck with it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (393 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 736.7
     
    Calories from Fat 405
    55%
    Total Fat 45.0 g
    69%
    Saturated Fat 17.5 g
    87%
    Cholesterol 68.3 mg
    22%
    Sodium 1200.2 mg
    50%
    Total Carbohydrate 65.4 g
    21%
    Dietary Fiber 4.3 g
    17%
    Sugars 2.8 g
    11%
    Protein 17.6 g
    35%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites