Recipes - print - Chicken Pot Pie

Chicken Pot Pie - Recipe

Delicious, old-fashioned version of the all-time favorite – the perfect dish for a cold autumn or winter evening.
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Chicken Pot Pie Recipe
  • In a large skillet, melt 2 tablespoons of butter.
  • If using raw chicken breast, add to butter and season with salt and pepper.
  • Cook, turning once until lightly browned, approximately 10 minutes. Remove the chicken from the skillet.
  • If using leftover chicken, skip the previous steps.
  • To the skillet add the onion, carrots and mushrooms.
  • Stir and cook until slightly tender. (Approximately 5 minutes)
  • Add 2 cups of stock, thyme, rosemary and parsley.
  • Bring to a boil, then reduce heat to low and place the chicken back into the skillet.
  • Simmer for 10 minutes.
  • Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter on medium high heat, whisk in flour to combine, then slowly add in 2 cups of chicken stock, whisking continuously, adding more liquid as the sauce thickens until all is used.
  • Add this roux to the chicken and vegetable mixture.
  • Transfer to the soufflé or baking dish.
  • Allow to cool completely before putting on the crust.
  • This filling can be prepared a day ahead, cooled and covered in the refrigerator.

  • Preheat oven to 375°.
  • Roll out pie crust to a 12 inch circle or 1 inch larger than your baking dish.
  • You can use pastry scraps to make cut outs to decorate the top of the pie if you desire.
  • Beat egg and milk and brush around the edge of the baking dish.
  • Top with the crust and press the pastry, crimping the edges, around the dish.
  • Brush lightly all over with the egg mixutre.
  • If using, place decorations on top and brush with egg mixture.
  • Using a sharp knife, cut 2-3 slits 1/2 inch long in the center of the pie for the stem to escape.
  • Bake until the top of the pie is golden brown (40-45 minutes).
  • Serve immediately.
Prep Time: 20 minutes
Cook Time: 45 minutes
Container: large skillet, 2 quart round casserole or soufflé dish
Servings: 6
-6 tablespoons unsalted butter
-3 pounds leftover chicken or raw boneless chicken breast - cut into bite sized pieces
-1 teaspoon salt
- fresh ground pepper to taste
-1 tablespoon fresh thyme - chopped
-1 tablespoon fresh rosemary - chopped
-1 onion - diced
-2 medium carrots - peeled and cut into 1/4 inch thick rounds
-2 cups mushrooms - sliced
-4 cups chicken stock - homemade or canned
-2 tablespoons fresh parsely - chopped
-1/4 cup flour
-1 large egg
-1 tablespoon water
-1 frozen pie crust - thawed or can use homemade