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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:

    4 hrs

    1 hr

    3 hrs

    Luby Luby Luby's Note:

    I found this recipe on the internet and did a little tweaking to make it just right. For ease of preparation and to save time I use Pillsbury's ready-made pie crusts. Also, feel free to substitute dark meat. DH likes boneless skinless thighs so I use that more than breasts. I just make sure to remove the fat before baking. Also, if you are not a fan of Tarragon don't put it. This is so versatile you can use seasonings of your choice.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Place the chicken in a 9x13-inch baking dish in a single layer.
    3. 3
      Pour the cream over the chicken and bake for 30 minutes.
    4. 4
      Remove the chicken from the cream, reserving cream for the sauce.
    5. 5
      Let chicken cool and dice into 1-inch pieces and set aside.
    6. 6
      Place potatoes and carrots in large saucepan and cover with cold water.
    7. 7
      Bring water to a boil and cook for 10 minutes.
    8. 8
      Remove from heat, drain off water and set aside.
    9. 9
      In large skillet melt 4 tbsp butter over medium heat.
    10. 10
      Add sliced mushrooms and cook until tender, approximately 30 minutes and set aside.
    11. 11
      In dutch oven melt remaining 5 tbsp butter and sauté onions and celery until transparent, approximately 30 minutes.
    12. 12
      Sprinkle the flour over onion/celery mixture and sauté, stirring constantly for 5 minutes but do not brown.
    13. 13
      Slowly add the white wine and chicken broth and simmer for approximately 5 minutes.
    14. 14
      Add reserved cream and all remaining seasonings and simmer gently for approximately 5 minutes.
    15. 15
      Add sautéed mushrooms, frozen peas, diced chicken and all remaining seasonings, mixing well.
    16. 16
      Gently fold in potatoes and carrots.
    17. 17
      Place crust in 9-inch pie plate.
    18. 18
      Add chicken filling.
    19. 19
      Top with remaining pie crust, folding under edges and crimping as desired.
    20. 20
      Cut 4 slits in top crust.
    21. 21
      Mix egg and water and gently brush over top crust.
    22. 22
      Bake in preheated 425°F oven for 30-35 minutes or until golden brown.

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    Ratings & Reviews:

    • on November 12, 2008


      This is a really delicious recipe, however I can see that there a lot of steps that may be intimidating to some! I made this a little easier to accommodate both my schedule and probably lack of patience! I pre-cooked the potatoes,carrots and peas in my microwave until slightly soft. (Check about every 2 to 3 minutes.) As for the mushrooms, celery and onions, I cooked them all together, starting with the onions and celery then adding the mushrooms. I like the flavor of bay leaf, so I put 2 bay leaves in with the chicken breast and cream, and took them out when I cut up the chicken. I followed the rest of the directions as written. Very good. I will make this again when I have more time. Made for My 3 Chefs 2008

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


    Nutritional Facts for Chicken Pot Pie

    Serving Size: 1 (932 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1444.4
    Calories from Fat 760
    Total Fat 84.4 g
    Saturated Fat 39.3 g
    Cholesterol 334.7 mg
    Sodium 1788.6 mg
    Total Carbohydrate 97.0 g
    Dietary Fiber 9.4 g
    Sugars 9.8 g
    Protein 71.8 g

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