Chicken Pot Pie Keeper Recipe

Name: Chicken Pot Pie Keeper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) package double-crust pie pastry, thawed; 1 tablespoon butter; 4 celery ribs with leaves, diced; 2 leeks, diced; 1/2 (10 ounce) package frozen peas; 2 carrots, peeled and diced; 2 red potatoes, diced; 1/2 white onion, diced; 1 (2 to 3 pound) rotisserie chicken, meat removed and shredded; 2 cups milk; 1 tablespoon all-purpose flour, or more if needed; 1 teaspoon ground black pepper; 1 teaspoon ground white pepper; 1/2 teaspoon salt

Servings: persons

1 (15 ounce) package double-crust pie pastry, thawed
1 tablespoon butter
4 celery ribs with leaves, diced
2 leeks, diced
1/2 (10 ounce) package frozen peas
2 carrots, peeled and diced
2 red potatoes, diced
1/2 white onion, diced
1 (2 to 3 pound) rotisserie chicken, meat removed and shredded
2 cups milk
1 tablespoon all-purpose flour, or more if needed
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon salt

1
Preheat the oven to 350 degrees F (175 degrees C).
2
Line a 9x13-inch casserole dish with 1 pie crust and cover with aluminum foil.
3
Bake crust in the preheated oven until golden, about 20 minutes.
4
Melt butter in a large skillet over medium heat; add celery, leeks, peas, carrots, potatoes, and onion. Cook and stir until onions are translucent and potatoes are tender, about 15 minutes. Add chicken and mix thoroughly.
5
Combine 1 cup of milk and flour in a cup. Mix well and add it to the vegetable-chicken mixture. Cook and stir, adding more flour if necessary to thicken gravy, about 5 minutes. Add remaining 1 cup milk; cook and stir until filling is thickened, about 5 minutes more. Season with black pepper, white pepper, and salt.
6
Pour filling into the baked crust. Roll out the remaining crust to the shape of the casserole dish and gently place it on top of the filling.
7
Preheat the oven to 450 degrees F (230 degrees C).
8
Bake in the preheated oven, checking every 10 minutes, until crust is light golden brown, about 30 minutes.

246

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.

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 14 ingredients. The key ingredients include: 1 (15 ounce) package double-crust pie pastry, thawed, 1 tablespoon butter, 4 celery ribs with leaves, diced, 2 leeks, diced, and more.

Yes, Chicken Pot Pie Keeper 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 Keeper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions