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 lb) whole chickens; 5 cups water; 2 celery ribs, tops with leaves; 1 ¼ teaspoons salt; ¼ teaspoon pepper; 3 -4 slices bacon; 3 green onions, sliced; 2 large celery ribs, chopped; ½ cup all-purpose flour; 3 hardboiled egg, sliced; 3 carrots, cooked and diced; 1 (8 1/2 ounce) can sweet peas, drained; 1 teaspoon salt; ½ teaspoon pepper; ⅛ teaspoon thyme; 1 refrigerated pie crust (Pillsburys pie dough rolled out to fit the casserole dish)

Servings: persons

1 (3 1/2 lb) whole chickens
5 cups water
2 celery ribs, tops with leaves
1 ¼ teaspoons salt
¼ teaspoon pepper
3 -4 slices bacon
3 green onions, sliced
2 large celery ribs, chopped
½ cup all-purpose flour
3 hardboiled egg, sliced
3 carrots, cooked and diced
1 (8 1/2 ounce) can sweet peas, drained
1 teaspoon salt
½ teaspoon pepper
⅛ teaspoon thyme
1 refrigerated pie crust (Pillsburys pie dough rolled out to fit the casserole dish)

1
Bring first 5 ingredients to a boil in a large Dutch oven; reduce heat, and simmer 1 1/2 hours or until chicken is done.
2
Remove chicken, reserving 3 1/2 cup broth in Dutch oven; discard celery tops.
3
Let chicken cool; skin, bone, and cut into bite size pieces.
4
Cook bacon in a skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
5
Crumble bacon, and set aside.
6
Saute green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender.
7
Gradually whisk in 1/2 cup flour until blended.
8
Gradually add reserved broth; cook whisking constantly 3 minutes or until thickened and bubbly.
9
Stir in chicken, bacon, eggs, and next 5 ingredients.
10
Spoon mixture into a 3-quart baking dish; top with pie crust.
11
Bake at 450 degrees 25 minutes or until golden and bubbly.

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 16 ingredients. The key ingredients include: 1 (3 1/2 lb) whole chickens, 5 cups water, 2 celery ribs, tops with leaves, 1 ¼ 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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