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 whole chicken (5 to 6 lb.); 1 bag carrots; 4 stalks celery; 5 large potatoes; 1 to 2 cans chicken gravy; 3 bouillon cubes; pie crusts (4 frozen or homemade for two 2 crust pies); pinch of onion powder; pinch of garlic powder; 2 bay leaves

Servings: persons

1 whole chicken (5 to 6 lb.)
1 bag carrots
4 stalks celery
5 large potatoes
1 to 2 cans chicken gravy
3 bouillon cubes
pie crusts (4 frozen or homemade for two 2 crust pies)
pinch of onion powder
pinch of garlic powder
2 bay leaves

1
Place chicken in a large stock pot.
2
Cover with water, bouillon cubes and spices.
3
Peel and chop veggies.
4
Add to stock pot and cook until chicken is tender, 1 to 1 1/2 hours.
5
Remove chicken and place on platter to cool.
6
Place veggies in a separate bowl.
7
After chicken is cool, debone and cut into bite size pieces.
8
Line each pan with crust.
9
Put veggies in crust with gravy and chicken. Cover with top crust and pinch edges together.
10
Make slits in top of crust.
11
Makes two 9-inch pies.
12
Bake at 350u00b0 until golden.

205

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 10 ingredients. The key ingredients include: 1 whole chicken (5 to 6 lb.), 1 bag carrots, 4 stalks celery, 5 large potatoes, 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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