Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups whole wheat pastry flour; 2 teaspoons salt; 1 ⅓ cups unsalted butter; 1 ⅓ cups very cold water; 2 large carrots, chopped; 1 large potato, chopped; 1 cup onion, chopped; 4 ounces fresh mushrooms, chopped; ¼ cup unsalted butter; ⅓ cup unbleached all-purpose flour; ½ teaspoon salt; ½ teaspoon dried marjoram; ½ teaspoon dried thyme; ⅛ teaspoon black pepper; 2 cups chicken broth; ¾ cup milk; 3 cups cooked chicken, cubed; 8 ounces frozen peas, thawed

Servings: persons

4 cups whole wheat pastry flour
2 teaspoons salt
1 ⅓ cups unsalted butter
1 ⅓ cups very cold water
2 large carrots, chopped
1 large potato, chopped
1 cup onion, chopped
4 ounces fresh mushrooms, chopped
¼ cup unsalted butter
⅓ cup unbleached all-purpose flour
½ teaspoon salt
½ teaspoon dried marjoram
½ teaspoon dried thyme
⅛ teaspoon black pepper
2 cups chicken broth
¾ cup milk
3 cups cooked chicken, cubed
8 ounces frozen peas, thawed

1
Pastry Crust: Combine flour and salt in mixing bowl.
2
Use pastry cutter to cut in butter.
3
Continue using pastry cutter till mixture is crumbly.
4
Add cold water and stir till combined in a ball.
5
Divide ball into 4 equal smaller balls.
6
Roll one of the balls out on a floured surface, fold in half, lift, and place in pie plate.
7
Open crust, cut off excess.
8
Repeat with second ball of dough and second pie plate.
9
Chill 2 remaining balls.
10
Filling: Boil potato and carrots until just tender.
11
In a large saucepan cook onion and mushrooms in butter till tender.
12
Stir in flour, salt, marjoram, thyme, and pepper.
13
Add chicken broth and milk all at once.
14
Cook and stir until thickened and bubbly.
15
Stir in thawed peas, carrots, potatoes, and chicken.
16
Cook, stirring, until bubbly.
17
Divide mixture between the two prepared pie plates.
18
Roll out two remaining balls of dough for top crusts.
19
Flute edges of pastry, cutting off excess dough.
20
Cut slits for steam to escape.
21
Bake at 375F for 35-40 minutes, until crust is golden brown & crispy.

1757

kcal

Calories

Fat

126

Carbs

114

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 18 ingredients. The key ingredients include: 4 cups whole wheat pastry flour, 2 teaspoons salt, 1 ⅓ cups unsalted butter, 1 ⅓ cups very cold water, 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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