Scrumptious Chicken Pot Pie Recipe

Name: Scrumptious Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetables; 1 large chopped onion; 1 1/2 cups chopped carrots; 2 large peeled and chopped potatoes (cut about 1-inchx1-inch, if cut too small, will fall apart when cooking); 1 cup frozen mixed vegetables (peas, corn, lima beans, carrots and green beans); 1/2 cup canned corn; 6 chopped mushrooms (I used a food chopper); 1/2 cup melted butter; 1/4 teaspoon pepper; 1 teaspoon garlic salt; 1/4 teaspoon garlic powder; 1/2 teaspoon marjoram leaves; 1/2 teaspoon ground nutmeg; 1/2 cup all-purpose flour; 1 1/2 cups whipping cream; chicken; 4 cups boiled and shredded chicken (just barely undercooked); 4 chicken bouillon, cubes; 1 bay leaf; 1/2 teaspoon rosemary; 1/2 teaspoon thyme leaves; pie crust; 2 cups all-purpose flour; 2 teaspoons salt; 1 cup butter; 2 egg yolks; 4 tablespoons ice water

Servings: persons

vegetables
1 large chopped onion
1 1/2 cups chopped carrots
2 large peeled and chopped potatoes (cut about 1-inchx1-inch, if cut too small, will fall apart when cooking)
1 cup frozen mixed vegetables (peas, corn, lima beans, carrots and green beans)
1/2 cup canned corn
6 chopped mushrooms (I used a food chopper)
1/2 cup melted butter
1/4 teaspoon pepper
1 teaspoon garlic salt
1/4 teaspoon garlic powder
1/2 teaspoon marjoram leaves
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1 1/2 cups whipping cream
chicken
4 cups boiled and shredded chicken (just barely undercooked)
4 chicken bouillon, cubes
1 bay leaf
1/2 teaspoon rosemary
1/2 teaspoon thyme leaves
pie crust
2 cups all-purpose flour
2 teaspoons salt
1 cup butter
2 egg yolks
4 tablespoons ice water

1
["Sautee onion, carrots, potatoes, mixed veggies, corn and mushrooms in butter, pepper, garlic salt, garlic powder and marjoram leaves.", "Add 1/2c flour to veggie mixture and mix well. Cook between low and medium and stir constantly for a couple of minutes.", "Add whipping cream to mixture, stirring constantly until well mixed and thickened. Remove from heat.", "Boil chicken with the bay leaf, rosemary, thyme and bouillan cubes in just enough water to cover chicken. Barely undercook and remove from heat.", "Shred chicken once cool enough and replace back into broth. Set aside.", "In a large bowl mix and mash 2c flour, salt and butter with a fork until crumb-like texture is reached.", "Add egg yokes and ice water. Mix with fork for 3-4 minutes then knead with hands until you can reach a ball of dough. Refrigerate for 30 minute.", "Add set aside chicken to veggie mixture. Remove bay leaf and add 3c of broth and nutmeg to mixture. Cook on medium heat; mix well. Let stand.", "Divide pie dough in half. Use rolling pin to thinly roll out bottom layer. (1 other person needed to help lift and place into 11""x13"" dish).", "Once placed, manipulate to fit bottom and all sides of dish. Steal from other half if necessary and add by simply pressing with fingers.", "Add chicken-veggie mixture on top of bottom dough. Preheat oven to 400 degrees.", "Roll out second half of dough. Place over chicken-veggie filling.", "Bake at 400 degrees for 40 minute or until pie crust is golden brown and filling is bubbling. Allow to cool.", "Slice, dice and ENJOY!"]

1972

kcal

Calories

121

Fat

Carbs

130

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: vegetables, 1 large chopped onion, 1 1/2 cups chopped carrots, 2 large peeled and chopped potatoes (cut about 1-inchx1-inch, if cut too small, will fall apart when cooking), and more.

Yes, Scrumptious 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!

Scrumptious Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions