Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 2 small leeks or 1 small onion, chopped; 1/2 cup all-purpose flour; 1 (14-ounce) can low-sodium chicken broth; 3/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 teaspoon Worcestershire sauce; 1/2 cup frozen peas; 2 cups frozen baby corn blend*; 1/3 cup chopped fresh parsley; 1 tablespoon chopped fresh dill, divided; 3 cups chopped cooked chicken; 1/2 (15-ounce) refrigerated piecrust; 1 large egg yolk; 1 tablespoon water

Servings: persons

1/2 cup butter
2 small leeks or 1 small onion, chopped
1/2 cup all-purpose flour
1 (14-ounce) can low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
1/2 cup frozen peas
2 cups frozen baby corn blend*
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh dill, divided
3 cups chopped cooked chicken
1/2 (15-ounce) refrigerated piecrust
1 large egg yolk
1 tablespoon water

1
Preheat oven to 400u00b0. Melt butter over medium heat. Saute leeks 7 minutes. Sprinkle flour over leeks. Cook, stirring constantly, for 3 minutes. Whisk in chicken broth and next 3 ingredients; bring to a boil. Remove from heat. Add peas, corn blend, parsley, 2 teaspoons dill, and chicken. Mix well. Pour into a greased 9-inch deep pie dish.
2
Whisk together egg yolk and 1 tablespoon water, and brush underside of crust edge with egg wash. Place crust, brushed side down, over pie; crimp or use back of fork to seal rim of crust around dish. Cut 4 to 5 vents in the pastry. Brush top with egg wash, and sprinkle with remaining 1 teaspoon dill. Bake at 400u00b0 for 30 to 35 minutes or until pastry is golden brown and mixture is bubbling.
3
*For testing purposes, we used Birdseye baby corn mix with corn, carrots, and broccoli.
4
Note that packaged roasted, diced chicken, although convenient, tends to be salty, so be sure to taste before seasoning. To keep sauce from bubbling over in the oven, place on a baking sheet or seal edges of dough by pressing with back of a fork around the rim of pie dish.

780

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup butter, 2 small leeks or 1 small onion, chopped, 1/2 cup all-purpose flour, 1 (14-ounce) can low-sodium chicken broth, 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

How did you like this recipe?

Frequently Asked Questions