Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups chicken stock; 1 cup peas or 1 cup peas and pearl onions; 2 cups chopped carrots; 1 -2 cup chopped celery; 6 tablespoons butter; 6 tablespoons flour; 1 cup cream (or milk); 2 cups cooked chicken, chopped; ½ teaspoon dried chives; 1 teaspoon dried parsley; salt and pepper; pie crusts or biscuit

Servings: persons

2 ¼ cups chicken stock
1 cup peas or 1 cup peas and pearl onions
2 cups chopped carrots
1 -2 cup chopped celery
6 tablespoons butter
6 tablespoons flour
1 cup cream (or milk)
2 cups cooked chicken, chopped
½ teaspoon dried chives
1 teaspoon dried parsley
salt and pepper
pie crusts or biscuit

1
Bring the stock to a simmer and add carrots.
2
Cook for 5 minutes.
3
Add the celery and peas and cook another 3 to 4 minutes.
4
Drain veggies, reserving broth.
5
Melt butter and sprinkle in the flour, using a whisk.
6
Cook over low heat 2-3 minutes, then slowly whisk in the reserved broth, stirring constantly.
7
Raise the heat a bit and bring to a simmer, stirring, and cook 4-5 minutes.
8
Add the cream and cook another 5 minutes to thicken.
9
Stir in the herbs and add the chicken and vegetables and mix.
10
Pour the creamed chicken into a 9x13 pan (or reserve half and freeze for another day like I did).
11
Top with a pie crust or biscuits, making sure to leave some vents.
12
Cook at 400 for 25-30 minutes.

936

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 12 ingredients. The key ingredients include: 2 ¼ cups chicken stock, 1 cup peas or 1 cup peas and pearl onions, 2 cups chopped carrots, 1 -2 cup chopped celery, 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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