1 of 23 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (295g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 teaspoon pepper 4 cups chicken
Calories 537
Calories from Fat 317		(59%)
Amount Per Serving		%DV
	Total Fat 35.3g	54%
	Saturated Fat 9.8g	48%
	Monounsaturated Fat 15.1g
	Polyunsaturated Fat 8.6g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 1116mg		46%
Potassium 423mg		12%
Total Carbohydrate 46.8g		15%
	Dietary Fiber 4.2g	16%
	Sugars 2.9g
Protein 8.7g		17%
detailed view... how is this calculated?

Menus using this recipe:

week of 5 11 09

Ellee

Delicious Chicken Pot Pie

Recipe #10744 | 1¾ hours | 1 hour prep | add private note

⁽⁴⁰²⁾ RATE IT NOW Print Recipe

By: alc47
Aug 7, 2001

This recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold, Winter day..

SERVES 6 -8 (change servings and units)

Ingredients

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)

Directions

1
Preheat oven to 400°F.
2
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
4
Combine broth and half and half.
5
Gradually stir into vegetable mixture.
6
Cook over medium heat stirring constantly until thickened and bubbly.
7
Stir in salt and pepper; add chicken and stir well.
8
Pour into shallow 2 quart casserole dish and top with pie shells.
9
Cut slits to allow steam to escape.
10
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Questions about this recipe?

Featured Reviews for This Recipe

From: Michaelk69

On Nov 7, 2009

I've made this a half-dozen times now, but always forget to post a review, sorry! Anyway, you hardly need ANOTHER five-star review, but here it is anyway! And I agree with the last reviewer: I didn't think that this took much time at all - very easy recipe! And I'll tell you another thing - the last two times I made it, I never bothered cooking the chicken first. I mean, it does seem slightly wrong and poisonous to slop all that raw chicken into the lovely cream sauce, but it will obviously cook up just fine after 45 mins in a hot oven! Not only that, but all the lovely cream and stock means that the chicken is almost "poached" in the sauce during cooking, and so it comes out very tender and juicy - I will always use raw chicken from now on! Delicious - I wish I could give it 10 stars!!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: knmorrow

On Nov 3, 2009

Fabulous!! It was so easy to make and I didn't think it took all that much time to put all the ingerdients together. A crowd pleaser in my home! Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Kim D.

On Mar 13, 2005

Great pot pies! I used a whole chicken (used have the chicken for this recipe and the other half for another). I followed the directions exactly, except that I added a small can of drained peas and I used homemade pie crust. I made these in the pot pie tins and it made 6. I froze these before baking. When baking frozen pies, place on baking sheet and bake at 375F for about 50 minutes. These were awesome! I will be making these often, thanks Vincy!

76 people found this review helpful

Was this review helpful to you? YES | NO

From: kfinkle

On Jun 26, 2002

This is without a doubt the best chicken pot pie I've ever made or eaten in my life!!! My boys said, "it was da bomb", (meaning excellent). I had to double the recipe to make a big 9 X 13 pie to feed my gang, so I had alot of work ahead. I did all the prep work (minced the onion, peeled and diced the potatoes and carrots, and diced 1.5 lbs. of chicken breasts then cooked them in 2 cups of broth and a bay leaf) the day before then refrigerated it all until the next day, when once I made the top crust, it was a snap to do the rest. I just had to cook the already peeled and diced potatoes/carrots, warm the chicken in the micro and make the sauce. Ohhhh so delicious!!

47 people found this review helpful

Was this review helpful to you? YES | NO

Read all 418 reviews