Chicken Pot Pie

READY IN: 3hrs
Recipe by Bbabi

The perfect comfort food on a cold day. Great and yummy. Takes a little while to make but is well worth the wait.

Top Review by roncraven

This really sounds like a great recipe, but at this time it doesn't seem to be complete. I could find no mention of cook time or oven temperature. The time mentioned at the top indicates that cook time is 2 hours. This seems like a long time since the vegetables are alredy cooked. I also wonder about wrapping the crust's edge with foil. The other reviewers didn't seem to have a problem, so maybe part of the recipe has been deleted. Either that or my ex-wife is right. I'm an idiot! LOL!! I look forward to fixing this, so any help will be appreciated.

Ingredients Nutrition


  1. Sauté mushrooms in a little bit olive oil.
  2. Boil diced potato and boil carrots.
  3. Separate half of the rotisserie chicken into small pieces.
  4. Cook chicken gravy according to directions on package with using chicken stock instead of water.
  5. Sauté onions in olive oil about 2 minutes until tender and translucent then add garlic and cook for another 2 minutes over medium heat.
  6. Add flour, salt and pepper and seasonings, stir until well blended.
  7. Gradually whisk in gravy, remaining broth, and milk, cooking and stirring until bubbly and well thickened… Cook about 20 to 30 minutes on medium-low heat stirring occasionally.
  8. Stir in chicken potatoes, corn, green beans, peas, carrots and mushrooms until well mixed.
  9. Prepare pie crusts as directed on package for two-crust pie using 10 in pie pan… prick bottom of crust with fork and press the crust with fork all around the sides of the pan.
  10. Add small handful of cheese on top of the bottom crust.
  11. Remove from the heat and spoon mixture into crust-lined pan. Add another small handful of cheese to top of mixture.
  12. Top with the second crust: seal edges well and flute. Cut slits in top crust.

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