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 1/2-pound) whole chicken; 5 cups water; 2 celery stalk tops with leaves; 1 1/4 teaspoons salt; 1/4 teaspoon pepper; 3 to 4 bacon slices; 3 green onions, sliced; 2 large celery ribs, chopped; 1/2 cup all-purpose flour; 3 hard-cooked eggs, sliced; 3 carrots, cooked and diced; 1 (8.5-ounce) can sweet green peas, drained; 1 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon dried thyme; 1/2 (15-ounce) package refrigerated piecrusts; Cranberry sauce

Servings: persons

1 (3 1/2-pound) whole chicken
5 cups water
2 celery stalk tops with leaves
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 4 bacon slices
3 green onions, sliced
2 large celery ribs, chopped
1/2 cup all-purpose flour
3 hard-cooked eggs, sliced
3 carrots, cooked and diced
1 (8.5-ounce) can sweet green peas, drained
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
1/2 (15-ounce) package refrigerated piecrusts
Cranberry sauce

1
Bring first 5 ingredients to a boil in a large Dutch oven; reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.
2
Remove chicken, reserving 3 1/2 cups broth in Dutch oven; discard celery tops. Let chicken cool; skin, bone, and cut into bite-size pieces.
3
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon, and set aside.
4
Saute green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender. Gradually whisk in flour until blended. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly. Stir in chicken, bacon, eggs, and next 5 ingredients.
5
Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.
6
Bake at 450u00b0 for 25 minutes or until golden and bubbly. Serve with cranberry sauce.

706

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 17 ingredients. The key ingredients include: 1 (3 1/2-pound) whole chicken, 5 cups water, 2 celery stalk tops with leaves, 1 1/4 teaspoons salt, 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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