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Chicken Pot Pie

  • Author: Meagan


As I mentioned, I didn’t realize that I hadn’t posted Chicken Pot Pie.  Similar to Mom’s Beef Pot Pie, it’s easily adapted to the ingredients that you have on hand and you can either use leftover chicken or start from scratch – whatever you have time for.  This is the outline for what I do and to be honest, it’s lovely when put into a casserole with a pastry crust on top, but I usually take the easy route and basically make a chicken stew to have over potatoes, sometimes with a salad.  This is also brilliant baked with the mashed potatoes as a crust – enjoy!



Chicken Pot Pie

1 large onion, finely diced

Chicken Pot Pie

2 T. EACH olive oil AND butter

1/4 c. flour

23 c. chicken broth

1 can (370 mL) 2% evaporated milk (this is what Deanna uses, I usually have cream on hand)

12 t. ‘Better Than Chicken’ bouillon  (not usually necessary if you use homemade broth)

freshly ground pepper to taste

23 c. cooked roast chicken, chopped

3 sticks of celery, finely diced

4 good sized carrots, finely diced (if you’re in a hurry, pre-cook them for a couple of minutes in boiling water before adding)

2 c. frozen peas


Since we always have this with potatoes, after I’ve prepped the ingredients I put the potatoes on to boil while I cook the pot pie filling (if you’re going to make a crust and bake it, then wait with the potatoes).

Saute the onion in the oil and butter for about 5 minutes until it’s softened then add in the flour and cook for a minute or so while stirring so that there’s no trace of flour left.  Slowly add in the broth while continuing to stir, and then add the milk (or cream) and continue to stir until it begins to boil and thickens slightly before turning down the heat.

Add in the bouillon and pepper to taste, then the chicken, celery and carrots and once everything is heated through, add in the peas and simmer for a couple more minutes.  At this point dinner is ready, but this can also be frozen once it’s cooled completely or you can put it into a casserole, cover it with a crust or even puff pastry (thawed) and bake at 375 for 30 to 40 minutes.  If you decide to freeze some filling for later, make sure it’s thawed completely before putting in a casserole and covering it with a crust for baking.

This is definitely one of the girls’ favorite meals!

  • Category: Chicken, Pie


From Meagan's Kitchen

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