Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb.) fryer; 1/2 tsp. pepper; 2 qt. water; 1 stalk celery; 1 tsp. salt; 1 medium onion; 1 (16 oz.) pkg. frozen mixed vegetables; 1/2 c. butter; 1 1/2 tsp. salt; 2 hard-cooked eggs; 2 large potatoes, cubed; 1/2 c. flour; 1 c. milk; 1 1/4 tsp. pepper; 1 (9-inch) refrigerated pie crust

Servings: persons

1 (3 lb.) fryer
1/2 tsp. pepper
2 qt. water
1 stalk celery
1 tsp. salt
1 medium onion
1 (16 oz.) pkg. frozen mixed vegetables
1/2 c. butter
1 1/2 tsp. salt
2 hard-cooked eggs
2 large potatoes, cubed
1/2 c. flour
1 c. milk
1 1/4 tsp. pepper
1 (9-inch) refrigerated pie crust

1
Combine first 6 ingredients in large Dutch oven.
2
Bring to boil.
3
Cover and reduce heat; simmer until tender.
4
Remove chicken, reserving broth in Dutch oven.
5
Discard vegetables.
6
Let chicken cool.
7
Skin, bone and cut into bite sized pieces.
8
Skim fat from broth.
9
Bring broth to boil.
10
Add frozen vegetables and potatoes.
11
Simmer until tender.
12
Remove vegetables from broth. Measure 3 cups broth and set aside.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (3 lb.) fryer, 1/2 tsp. pepper, 2 qt. water, 1 stalk celery, and more.

Yes, Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie

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