Chicken Pot Pie

Prep Time
Cook Time
1h 10m
Ready In

"I know there's a million recipes for Chicken Pot Pie, I have tryed so many, this one happenes to be one of my favorites"

Original recipe yields 6 servings


  • Serving Size: 1 (293.2 g)
  • Calories 379.5
  • Total Fat - 24.5 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 57 mg
  • Sodium - 566.1 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 2.4 g
  • Sugars - 2.6 g
  • Protein - 16.1 g
  • Calcium - 117.6 mg
  • Iron - 1.6 mg
  • Vitamin C - 6.9 mg
  • Thiamin - 0.2 mg

Step 1

In a bowl, combine 4 tablespoons soft butter with the flour. Set aside. In a second bowl dissolve the cornstarch in the milk. Set aside.

Step 2

In a large saucepan, soften the onion, carrot, celery and garlic in the remaining 2 tablespoon butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add in the butter/flour mixture and boil gently stirring with a wooden spoon.

Step 3

Add the milk and cornstarch mixture and bring to a boil. Adjust the salt and pepper. Stir in the chicken and peas.

Step 4

Set the oven rack in the lowest position, preheat the oven to 400 degreesF.

Step 5

Spoon the chicken filling into the crust. Cover with the second sheet of dough. Crimp the edges and brush with milk.

Step 6

Bake for about 50 minutes or until the pastry is golden brown. Let rest for 15 minutes and serve.

Tips & Variations

No special items needed.



I added in mushrooms and peas because we love them, and used turkey instead of chicken. This one was very good!

review by:
(30 Nov 2019)