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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%
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week of 5 11 09

Ellee

Delicious Chicken Pot Pie

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

⁽⁴⁰⁹⁾ 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.

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Featured Reviews for This Recipe

From: B-J-Burrell

On Nov 19, 2009

EXCELLENT! What else is there to say? This is without a doubt the best chicken pot pie I have ever had I used a pillsbury crust and put it in a rectangle pyrex pan (used two crusts on bottom/2 on top) and it was perfect for my large family. I did exactly as mentioned here except that I did add a bag of frozen veggies which included peas/corn/green beans/carrots in it as well and I substituted 1 Cup of Milk for the half and half and I just added more butter (the rest of the stick) to make up for the lack of it It worked like a charm. I forgot to mention: I did throw in 2 cloves of fresh minced garlic and used Mrs.Dash Garlic/Herb Seasoning as well in the recipe. Thanks so much for sharing. I'm adding this to my favorites for sure.

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From: monicasheree

On Nov 18, 2009

This recipe was delicious!! I added some additional seasonings and used skim milk instead of half and half since that's what I had on hand. My husband said that it's one of his favorites already!!

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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!

78 people found this review helpful

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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

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