Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 prepared pie crusts; 1 egg; 4 chicken breasts; 1 teaspoon seasoning salt; 1 teaspoon pepper; 2 tablespoons oil; ⅓ cup butter; ⅔ cup flour; 1 quart heavy cream; ¼ cup chicken base; 1 tablespoon minced garlic clove; ½ cup celery; 12 small onion; 2 cups mixed vegetables; ⅛ teaspoon nutmeg (optional)

Servings: persons

3 prepared pie crusts
1 egg
4 chicken breasts
1 teaspoon seasoning salt
1 teaspoon pepper
2 tablespoons oil
⅓ cup butter
⅔ cup flour
1 quart heavy cream
¼ cup chicken base
1 tablespoon minced garlic clove
½ cup celery
12 small onion
2 cups mixed vegetables
⅛ teaspoon nutmeg (optional)

1
Preheat oven to 350 degrees.
2
Filling: Season chicken with season salt and pepper.
3
Heat oil in a large skillet on med-high heat.
4
Add chicken and cook approx 15min on each side or until cooked through.
5
Remove chicken and dice into small pieces.
6
In a large pan, melt butter, slowly add flour, stir until it has the consistancy of peanut butter.
7
Slowly add the heavy cream, keep stirring.
8
Add chicken base, garlic, and minced onions stir until thickened.
9
Add mixed veggies, diced chicken, and nutmeg.
10
Remove from heat and fill each bowl to the top.
11
Crust: cut each pie crust into 1 inch strips 8 inches long (or as desired to fit your pie molds).
12
Weave strips into a lattice over your pot pie.
13
Brush with beaten egg and Bake for 10-15 minute You can also cut out the pie crusts in a round circle 1/2 in bigger than you pot pie molds, place on top of pot pie, brush with beaten egg and bake 10-15min.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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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: 3 prepared pie crusts, 1 egg, 4 chicken breasts, 1 teaspoon seasoning 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.

That's it — enjoy your meal!

Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions