162 Ratings
  • 5 star values: 99
  • 4 star values: 51
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1

Chicken and vegetables in a pie! Very easy and low in fat.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.

  • Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.

  • In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.

  • Add chicken broth and bring to a boil. After it has become thick, add potatoes.

  • Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.

  • Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.

  • Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

Nutrition Facts

306 calories; 13.3 g total fat; 26 mg cholesterol; 483 mg sodium. 33.6 g carbohydrates; 13.4 g protein; Full Nutrition


Reviews (121)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/28/2004
Made this delicious recipe last night with a few modifications. I used "Basic Flaky Pie Crust" from this site instead of pre-made crust and used fresh mushrooms carrots brocolli beans instead of their frozen counterparts. I also added granulated onion some thyme cheddar cheese and used only one large potatoe (any more would be overkill). I didn't have any pie tins to accomodate this big pie so used a 9x13 casserole instead and it turned out great. If you are looking for a good chicken pot pie recipe you can trust that this one will exceed your expectations. Read More
(123)

Most helpful critical review

Rating: 2 stars
04/26/2006
I thought this was bland and not worth the effort it took to prepare. Sorry. Read More
(2)
162 Ratings
  • 5 star values: 99
  • 4 star values: 51
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/28/2004
Made this delicious recipe last night with a few modifications. I used "Basic Flaky Pie Crust" from this site instead of pre-made crust and used fresh mushrooms carrots brocolli beans instead of their frozen counterparts. I also added granulated onion some thyme cheddar cheese and used only one large potatoe (any more would be overkill). I didn't have any pie tins to accomodate this big pie so used a 9x13 casserole instead and it turned out great. If you are looking for a good chicken pot pie recipe you can trust that this one will exceed your expectations. Read More
(123)
Rating: 5 stars
11/28/2007
I love that the filling has no "cream of" something soup. I usually had more chicken and veggies and make 2 pies for my family. And I use whatever veggies I have on hand at the time. It's a big hit here. I poach my chicken breasts in a pot of water with onion and celery and garlic and pepper corns and bay leaves...whatever sounds good at the time. Then I strain that liquid and use it as my chicken broth later too. Read More
(96)
Rating: 5 stars
09/17/2007
This is a great basic recipe if you want to make a pot pie without using heavy soups or creams. I changed it a fair amount (mostly b/c I didn't have all the ingredients)& it turned out great. I added 3 cloves of smashed garlic to the chicken water instead of garlic powder & I didn't have any frozen veggies or celery so I just used a combo of potatoes baby carrots (which I added to the boiling potatoes) & onions. Also instead of a pie crust I topped with biscuit dough. I only cooked it for approx 30 mins and it was perfect. Great recipe...both my kids loved it. Read More
(63)
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Rating: 4 stars
04/03/2005
Yum! What a great recipe. Yes it is time consuming but totally worth it. I made a few changes to the reciple and it turned out great. 1) I used boneless breasts because that's all I had. 2) I added more garlic salt a half of a bay leaf seasoning salt and pepper to the boiling chicken. 3) I added 6 ounces more chicken broth than called for 4) While the chicken broth/veggie mixture was cooking I added a few drops of cornstarch mixed with cold water to thicken it. Next time I will buy an additional pie crust because there is plenty of filling for two. Read More
(42)
Rating: 5 stars
02/28/2007
I really changed the recipe. I used all frozen mixed vegetables I cut up one stalk celery 1/3 c. frozen onions satueed them in the butter added 2 c. frozen vegetables and 1 c. frozen chunk hashbrowns. Cooked for about 5 minutes then added the flour cooked until it was a little thick. I added the chicken broth and milk to this cooked until it became thick. Seasoned it with pepper and celery seed. I used the 9 inch pie crust rolled it a little to fit a 10" pie pan topped it with the other crust (because other reviews said it made too much filling.) baked it for 45 min. at 350. It was delicious! Will make again. Read More
(35)
Rating: 5 stars
08/29/2005
This recipe was very good. I used 2 pastry shells and put one into the pie plate and used the other on top. I also added some various other vegetables and made sure to mix the chicken broth with cornstarch for a little extra thickness. It was good served over white rice. Read More
(30)
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Rating: 4 stars
07/05/2004
This was my first pot pie venture. My husband loved it. Although we both thought there were too many potatoes. Next time I will just use one large potato and more veggies. I used a store bought crust one on top and one on bottom. Turned out beautifully. Read More
(26)
Rating: 5 stars
06/08/2007
This recipe made a great Chicken Pot Pie. I was a little concerned because it did not seem to have much liguid in it - but it turned out great. Will be making again. Read More
(20)
Rating: 4 stars
01/21/2007
A good basic recipe to which I made the following changes: skipped the celery (don't like it) and potatoes (didn't have any); I used boneless breasts that I had cooked earlier in the week; I used 2 crushed garlic cloves instead of garlic powder and sauteed them with the onion; I added a can of cream of mushroom soup to help thicken it up. I also put in a bottom crust. It was delicious and my family loved it tonight! I will make it again but with these same changes. Read More
(19)