This is a very hearty and flavorful pot pie!!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.

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  • Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.

  • In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

666 calories; 29.5 g total fat; 177 mg cholesterol; 1056 mg sodium. 47.8 g carbohydrates; 51.4 g protein; Full Nutrition

Reviews (381)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/20/2003
I made this in a pinch not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup but the flavor greatly surpasses the "easy" one. (not that this is difficult at all it just takes a few more minutes to prepare.) Very tasty VERY creamy! My husband who loves chicken pot pie said this was the best he had tasted. I agree. Thank you for your recipe. NOTE: I use two crusts: one on top one on the bottom. It does increase the fat and calories but the taste is worth the extra time on the treadmill!!! You may have to add to the cooking time with two crusts. I just judge by the appearance of the top and the bottom is always done. Read More
(214)

Most helpful critical review

Rating: 3 stars
02/07/2011
I only give this three stars because it was so bland. I really loved the texture and the ingredients and I followed the recipe to a 'T'. But after it came out of the oven both my husband and I reached for the salt just to give it some taste. I'm not sure how to add more flavor to this but I'd love to make this again! Read More
(13)
484 Ratings
  • 5 star values: 360
  • 4 star values: 93
  • 3 star values: 23
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
09/20/2003
I made this in a pinch not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup but the flavor greatly surpasses the "easy" one. (not that this is difficult at all it just takes a few more minutes to prepare.) Very tasty VERY creamy! My husband who loves chicken pot pie said this was the best he had tasted. I agree. Thank you for your recipe. NOTE: I use two crusts: one on top one on the bottom. It does increase the fat and calories but the taste is worth the extra time on the treadmill!!! You may have to add to the cooking time with two crusts. I just judge by the appearance of the top and the bottom is always done. Read More
(214)
Rating: 5 stars
09/20/2003
I made this in a pinch not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup but the flavor greatly surpasses the "easy" one. (not that this is difficult at all it just takes a few more minutes to prepare.) Very tasty VERY creamy! My husband who loves chicken pot pie said this was the best he had tasted. I agree. Thank you for your recipe. NOTE: I use two crusts: one on top one on the bottom. It does increase the fat and calories but the taste is worth the extra time on the treadmill!!! You may have to add to the cooking time with two crusts. I just judge by the appearance of the top and the bottom is always done. Read More
(214)
Rating: 5 stars
01/21/2006
10 Stars. Restaurant quality and better. First I baked two pie crusts(Pillsbury-ready crusts..much easier) in 9 inch pie plates. Then I made the filling. I used 1 can chicken broth w/roasted veg flavoring to cook chicken. I added more like 5 tbs of butter to cook the onion/celery-I used a heaping 1/3 cup flour and added the whole can of broth and like 3 cups of milk/heavy cream mixture. I wanted alot of sauce to make sure it was plenty of liquid. I used corn peas cooked cut up carrots and potatoes(microwave cooks potatoes in no time) and salt and pepper to taste. I then poured my pot pie filling in the pie plates and topped with bisquick mixture(makes a great thick top crust-1 cup bisquick 1/2 milk and 1 egg mix and pour on top) then cooked for 30 minutes. OH MY!!! DELICIOUS. I think the flavored chicken broth added such wonderful flavors. I've found a keeper with this recipe! Read More
(206)
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Rating: 5 stars
07/23/2003
This was one of the most delicious recipes for Chicken Pot Pie-worth the work. I served this to my mother in law and husband and they both loved it. It takes a little bit extra work but it's well worth it! Read More
(102)
Rating: 5 stars
02/20/2003
Excellent - one of the best around. Instead of milk - I used whipping cream (made it much richer tasting). Also - DON'T USE FROZEN VEGS - pick up red potatoes fresh carrots and fresh green beans - but blanch them (the potatoes a little longer). VERY VERY GOOD! Read More
(52)
Rating: 5 stars
03/01/2006
This is what a real pot pie should taste like. I subbed cut up rotisserie chicken puff pastry for the crust and added diced par-cooked potatoes. I would disagree with reviewers who subbed/added creamed canned soups to the sauce. The sauce is what makes this pot pie authentic. Absolutely the best comfort dish we've had all winter! Read More
(47)
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Rating: 5 stars
10/04/2006
FAB-U-LOUS!!!!! Very tasty. I followed some of the previous suggestions and used light cream instead of milk and added potatoes salt & pepper. I skipped the herbs because I didn't want them to over-power the dish. I would not reccommend using any kind of canned soup as some reviewers suggested. If you follow the instruction this sauce tastes authentic restaurant quality. This recipe is a little bit of work to make during the week so I prepared the filling the night before. Added the crust the next night and cooked for 45 minutes. Read More
(38)
Rating: 5 stars
11/01/2003
Easy recipe spouse loved it! I actually made them in single souffle ramekins (put these on a baking sheet for overflow) so each of my guests had their own pot pie. Read More
(33)
Rating: 5 stars
09/28/2003
This was my first real attempt at cooking a meal for my parents and brother (my mom is a great cook so I never really bothered trying). I made a couple of changes (adding potatoes and carrots instead of frozen vegetables adding a can of cream of chicken soup for extra chicken flavour and richness and substituting some sage for some of the thyme). This stew invoked a feeding frenzy! It was so good that I am now responsible for making every Sunday dinner from now on! Great recipe! Read More
(31)
Rating: 4 stars
02/24/2006
The pie turned out really well. To avoid having the filling turn out watery (as I've read some people remark) I used one can chicken broth (instead of 1 cup) with one can of condensed cream of chicken (instead of milk) to make the broth mixture. Add a splash of milk if the filling becomes too thick. Read More
(30)
Rating: 3 stars
02/07/2011
I only give this three stars because it was so bland. I really loved the texture and the ingredients and I followed the recipe to a 'T'. But after it came out of the oven both my husband and I reached for the salt just to give it some taste. I'm not sure how to add more flavor to this but I'd love to make this again! Read More
(13)