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Chicken Pot Pie


A delicious chicken pot pie recipe. Scroll down for more chicken pie recipes.

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 20 minutes


  • 3 to 4 pounds cut up chicken
  • 2 quarts water
  • 1 medium onion, cut in quarters
  • 2 small ribs celery with leaves
  • 3 sprigs parsley
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon dried rosemary leaves, crumbled
  • 7 carrots, sliced
  • 1/4 cup flour
  • 1 teaspoon salt
  • dash pepper
  • 1/2 cup milk
  • 1 package frozen peas
  • pastry for 1 crust pie (to top pie), homemade or from mix


Directions for chicken pot pie
In a large Dutch oven or stock pot, combine chicken, water, onion, celery, parsley, bay leaf, 1 1/2 teaspoons salt, 1/8 teaspoon pepper, and rosemary. Bring to a boil; reduce heat, cover, and simmer for about 1 1/2 to 2 hours, or until chicken is tender. Remove chicken and strain stock into a large measure. Return 2 cups of stock to the pot; add carrots, cover, and simmer until carrots are tender.

Meanwhile, remove chicken meat from bones and cube. Place chicken in a 2-quart baking dish. Whisk together flour, 1 teaspoon salt, dash of pepper, and milk. Stir into stock with carrots; add thawed peas. Bring to a boil, stirring constantly. Reduce heat; simmer until peas are tender. Pour vegetables and sauce over chicken in baking dish; gently stir. Roll out pastry to fit over chicken pot pie with a 1/2-inch overhang. Turn edge under; seal and crimp. Slash several small vents in the top to let steam escape. Bake chicken pot pie at 425° for 20 minutes. Chicken pot pie serves 6 to 8.

More Chicken Pot Pie Recipes
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Chicken Pot Pie with Mushrooms
Chicken Pot Pie with Biscuits
Southern Chicken Pot Pie
Deep Dish Chicken Pot Pie
Brunswick Chicken Pot Pie
Chicken Pot Pie Recipe
Chicken Pot Pie Recipe with Ham
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Chicken Casserole Recipes
Oven Fried Chicken Recipes
Skillet Chicken
Baked Chicken

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Chicken Pot Pie

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