This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.

Recipe Summary

prep:
45 mins
cook:
1 hr
total:
1 hr 45 mins
Servings:
6
Yield:
1 pot pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.

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  • Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.

  • Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.

  • Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.

  • Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.

  • Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

Nutrition Facts

678 calories; protein 25.2g; carbohydrates 64.5g; fat 37.7g; cholesterol 101.6mg; sodium 2154.4mg. Full Nutrition
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Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/20/2011
Fantastic recipe. Used 2 lb chicken breast, coated in thyme, rosemary, and basil then topped with butter pats and baked. Fork shredded the chicken, which distributed the spices throughout all the meat. Aside from that, followed the recipe as written. Would possibly add a little more gravy and add it in layers along with the filling, the filling was too dense for it to filter through so the bottom and top only had gravy. Finally, best in a deep dish pie pan. Everyone at home and at work raved about this recipe. You won't be disappointed. Read More
(77)

Most helpful critical review

Rating: 3 stars
03/03/2014
The gravy could have been better and the cost of the ingredients for this dish could be reduced greatly by making some minor changes. Not the best I've had but far from the worst. Read More
(5)
94 Ratings
  • 5 star values: 74
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/20/2011
Fantastic recipe. Used 2 lb chicken breast, coated in thyme, rosemary, and basil then topped with butter pats and baked. Fork shredded the chicken, which distributed the spices throughout all the meat. Aside from that, followed the recipe as written. Would possibly add a little more gravy and add it in layers along with the filling, the filling was too dense for it to filter through so the bottom and top only had gravy. Finally, best in a deep dish pie pan. Everyone at home and at work raved about this recipe. You won't be disappointed. Read More
(77)
Rating: 5 stars
12/30/2011
Made this chicken pot pie tonight and made individual pies. Everyone loved it. Talked about it the entire night. I've never made a pot pie before, I am definitely adding this to my top list. I totally recommend this meal!!!!! Read More
(35)
Rating: 5 stars
01/08/2012
Delicious! My husband actually made this one and he's not the best cook and it still turned out wonderful! He did cook the veggies for a lot longer than 15 minutes but that was the only change he made Read More
(19)
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Rating: 4 stars
01/10/2012
This was a great recipe. Followed the recipe w/ one small change - instead of using water w/ the chicken gravy, I used some of the chicken broth the veggies cooked in. It didn't get as thick as I would've preferred it. Regardless very good recipe! Read More
(11)
Rating: 5 stars
01/30/2013
I made this and followed the recipe. It was excellent and my family loved it!!! The only thing was that it made so much I ended up putting the pie crust in a 9x13 glass dish and topping it with a couple of extra pie crust's that I had. Nothing went to waste..my family ate it all within a couple of days. Read More
(10)
Rating: 4 stars
01/11/2012
Very good for a traditional pot pie recipe ... simple to prepare (though you need to start a couple of hours prior to your meal). I made no modifications other than using half gravy mix, and half roux with chicken stock, and this turned out fine. Read More
(10)
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Rating: 5 stars
09/18/2012
Made this, was able to make 2 deep dish pies; one for us and one for a sick friend...very good, will make again. I roasted a whole chicken and removed the meat. Good eating! Read More
(10)
Rating: 5 stars
02/11/2012
Loved it. Reminded me of pot pies from childhood, only much, much better. I am keeping this one! Read More
(9)
Rating: 5 stars
02/20/2013
Great recipe. I used a 3" deep casserole dish and doubled the pie crust. Also did not use water...cooked all in low-sodium chicken broth. If you do this, be careful how much extra salt you add. Also used 2 packages of chicken gravy and 2 mushroom gravy and added some mushrooms rather than the corn. Lastly I only cooked it for about 30min or the crust would have burned. Since all is cooked going in, the only reason it goes in the oven is to bake the piecrust. YUM!!! Read More
(7)
Rating: 3 stars
03/03/2014
The gravy could have been better and the cost of the ingredients for this dish could be reduced greatly by making some minor changes. Not the best I've had but far from the worst. Read More
(5)
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