Chicken Pot Pie

Chicken Pot Pie (make one freeze one, with vegetarian version)
Prep time
15 mins
Total time
15 mins
Serves: 12
  • 2 medium potatoes, peeled anc cut into 1in pieces
  • 3 medium carrots, cut into 1in pieces
  • 1 medium onion
  • 1 rib of celery
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 6 Tbsp all purpose flour
  • 3 cups chicken (or veg broth for veg version)
  • 4 cups cooked chicken meat, shredded or cubed (or Morning Star Chik’n Strips, cooked and cubed)
  • ⅔ cups frozen peas
  • ½ cup plus 1 Tbsp heavy cream, divided
  • 1 Tbsp minced parsley
  • 1 tsp garlic salt
  • ¼ tsp pepper
  • 1 package (15 oz) refrigerated pie pastry
  • 1 egg
  1. In a large pot, add butter, oil , potatoes carrots, onion and celery.
  2. Saute until tender.
  3. Stir in flour until blended.
  4. Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened.
  5. Stir in peas, ½ cup cream parsely, garlic salt and pepper.
  6. Stir in chicken (or fake chik’n).
  7. Spoon into two ungreased 9 in pie plates.
  8. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
  9. Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges.Cut slits in pasty to vent.
  10. Brush top of pies with egg mixture. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.
NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350, remove foil. Bake 55-60 minutes longer or until golden brown.

About Judy Nevius

Married 50 years this August 2021. Love traveling and spending time with our 4 children, their spouses and our 9 grandchildren.
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