Sd's Chicken Pot Pie

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READY IN: 45mins
Recipe by Susan D in Indianap

Classic chicken stew with a pastry crust

Ingredients Nutrition


  1. Heat 1.5 TBSP oil in large non stick pan on med-high. Add chicken and stir to brown on all sides. Remove chicken from pan. If needed, add additional oil to pan. Add celery, carrots and onion and cook until tender. add garlic and cook for one minute longer. Add flour and stir until smooth. Lower heat to medium and cook 1-2 minutes until ROUX is desired color (a little darker color makes a richer sauce). Slowly stir in Chicken broth. The mixture should start to resemble a creamy stew. Add more/less broth based on your preferences. add remaining seasonings and cook 4-5 minutes.
  2. Spray ramekins with cooking spray. divide stew mixture evenly between ramekins. top with pie crust and back at 375 for 10-12 minutes or until brown.

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