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 (4 to 5 lb.) roasting chicken, cut up; salt; 1 1/2 lb. small white onions; 2 c. carrots, cut in 1-inch chunks; 2 c. celery, cut in 1-inch slices; 5 Tbsp. butter or margarine; 1/3 c. all-purpose flour; 1 c. half and half; 1/4 tsp. pepper; 1 (10 oz.) can peas, drained; pie crust mix for 2-crust pie; 1 egg yolk

Servings: persons

1 (4 to 5 lb.) roasting chicken, cut up
salt
1 1/2 lb. small white onions
2 c. carrots, cut in 1-inch chunks
2 c. celery, cut in 1-inch slices
5 Tbsp. butter or margarine
1/3 c. all-purpose flour
1 c. half and half
1/4 tsp. pepper
1 (10 oz.) can peas, drained
pie crust mix for 2-crust pie
1 egg yolk

1
About 3 1/2 hours before serving, in large saucepot or 6-quart Dutch oven, place chicken, giblets, Bouquet Garni, 4 teaspoons salt and hot water to cover chicken.
2
Over high heat, heat mixture to boiling.
3
Reduce heat to low; cover and simmer 1 1/4 hours or until chicken is fork-tender.
4
Discard Bouquet Garni.
5
With slotted spoon, remove chicken to large bowl; cool.
6
Remove and discard chicken bones and skin.
7
Cut meat and giblets into bite size pieces.

510

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 12 ingredients. The key ingredients include: 1 (4 to 5 lb.) roasting chicken, cut up, salt, 1 1/2 lb. small white onions, 2 c. carrots, cut in 1-inch chunks, 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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