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Best Chicken Pot Pie Recipes

Best Chicken Pot Pie Recipes



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Top Rated Chicken Pot Pie Recipes

Can you imagine preparing dinner in only five minutes? Well, now you can. This insanely easy chicken pot pie recipe is ready to be served faster than you can say "dinner's ready!"This recipe is courtesy of Better Crocker.

Chicken pot pie is the perfect dish for the whole family. Try out this easy chicken pot pie recipe for a dish that you can pop in the freezer and thaw for a hearty meal any day of the week.This recipe is courtesy of Karrie Truman, Happy Money Saver.

A chicken pot pie wouldn’t be the comforting, decadent dish that it is today without that flakey, golden brown crust canopied above white sauce, vegetables, and chicken. It becomes even more irreplaceable, though, when add that combination to some crispy, salty fries, like we did in this recipe. Don’t skip the crust, though, just because the fries are there.Click here to see 15 Over-the-Top Fry RecipesClick here to see 101 Ways to Cook Chicken

An unforgettable chicken pot pie recipe should be on every home-chef's bucket list. Now you can cross this challenge off your list. The ultimate chicken pot pie features a buttery aromatic crust and a creamy roasted chicken filling.

Chicken pot pie: synonymous with love for many, or just eating your feelings. It is iconic. Read this entire recipe from start to finish. You need to understand what you are getting into.These pies are not difficult, but it is imperative to accomplish more than one thing at a time. For this recipe, you must cook the chicken before it goes in the pie. You also cook the vegetables and make the gravy. Organize your tasks well and you can accomplish these things at the same time.The best pot for this is a Dutch oven or a big, somewhat deep cast-iron one. Click here to see A Gluten-Free ThanksgivingClick here to see 101 Ways to Cook Chicken

You'll get the same delicious flavors as a chicken pot pie recipe, but in soup form. Make this hearty and delicious chicken pot pie soup on a cold winter night. It pairs well with biscuits or crusty bread.

Chicken pot pie is quintessential comfort food. Yet the crust can often scare people off — most store-bought pie crusts are not thick and rich enough for a pot pie, but making it from scratch can turn an easy weekday meal into a long production.For this recipe we cheat a little bit by substituting Pillsbury biscuits for crust. The result creates a flaky, full topping for a dish you can make easily.Click here to see 101 Ways to Cook Chicken


Recipe Summary

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
  • 1 teaspoon sugar
  • 1/4 teaspoon fine salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 3 to 5 tablespoons ice water
  • 5 tablespoons unsalted butter
  • 1 medium yellow onion, diced small (1 1/2 cups)
  • 4 medium carrots, diced small (2 cups)
  • 2 garlic cloves, minced
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • 1 cup frozen peas
  • Coarse salt and ground pepper
  • 3 cups shredded cooked chicken (15 ounces)
  • 1/3 cup fresh parsley, chopped

Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water) do not overmix.

Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).

Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.

Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.

On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.


Recipe Summary

  • 2 (14.1-oz.) pkg. refrigerated piecrusts
  • 1/2 cup (4 oz.) unsalted butter, divided
  • 2 (6-oz.) boneless, skinless chicken breasts
  • 8 ounces cremini mushrooms, quartered
  • 1 1/2 cups diced russet potato (about 1 small)
  • 1/2 cup chopped yellow onion (from 1 onion)
  • 1/2 cup diced carrot (about 1 small)
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons finely chopped garlic (about 3 garlic cloves)
  • 2 teaspoons chopped fresh oregano
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken stock, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup frozen green peas
  • 1/2 cup heavy cream
  • 1 large egg yolk
  • 1/2 teaspoon water

Preheat oven to 400°F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust. Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides. Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes.

Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken cook until done, 5 to 6 minutes per side. Remove from pan let stand 10 minutes. Shred the chicken.

Add remaining 6 tablespoons butter to skillet. Add mushrooms cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes.

Whisk together flour and 1/2 cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes.

Stir together egg yolk and water in a small bowl. Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 1/2-inch round. Fill each ramekin with about 3/4 cup chicken mixture, pressing down to level mixture. Top each ramekin with 1 (5 1/2-inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam. Bake at 400°F until golden brown, 22 to 25 minutes.


How To Make The Best Chicken Pot Pie

Step 1: The Night Before, Prepare The Sourdough Biscuits

  1. If you are wanting to make this sourdough chicken pot pie, start the sourdough the night before, allowing it to ferment for 8-24 hours.
  2. Chop up cold butter into chunks and add to a large bowl.
  3. Add flour to the butter and mix I usually just use my hands to massage the flour and butter together.
  4. Add 1 cup of fed sourdough starter and honey. Stir until nicely incorporated.
  5. Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours. The longer you allow it to ferment, the more sour and more digestible the grains will be.

Step 2: Make The Chicken Pot Pie Filling

  1. The next day, add the veggies and butter to a cast iron skillet and sauté on medium-low heat for 10 minutes, until they start to soften.
  2. Add bone broth and flour, dried parsley, garlic powder, and onion powder. Mix and cover with lid. Allow to cook for 10 minutes.
  3. To the skillet, add peas, cooked chicken, and heavy cream.

Step 3: Finish Making The Biscuits

  1. While veggies are sautéing, finish making the biscuits by adding baking soda, baking powder, and salt to the fermented dough.
  2. Mix everything together well. I like to use my fingers.
  3. Roll out biscuits onto a lightly floured surface and cut with biscuit cutter.

Step 4: Top With Biscuits And Bake

  1. Top the filling with sourdough biscuits and place in a 400-degree oven for about 10-15 minutes. Bake until the biscuits start turning golden brown.
  2. Allow to cool for a few minutes before serving.

Freezer Meal Recipes: Homemade Chicken Pot Pie

When you first start mixing in the flour with the butter, it is pretty dry & thick until the chicken broth & milk is added. But this is important because you want to cook out the flour taste. Once the chicken broth is added, it will become a thick gravy consistency. Slowly add some more milk if it seems too thick.

Assembly Tip:

Measure the crust for the aluminum container by flipping it over & pressing. This allows you to use any size container and have the crust topping match the size perfectly!

Cooking the pie:

If cooking immediately after assembling, then bake time is approximately 20 minutes until crust is golden brown. Consider using aluminum foil around the crust edges so they do not burn.

Freezing the pie:

No need to pre-cook! Simply wrap each loaf pan in 2 tight layers of plastic wrap and 1 layer of foil. Freeze for up to 2 months.

How Long to Cook After Freezing Chicken Pot Pie:

Adjust oven rack to middle position and heat oven to 400. Unwrap frozen pot pies and arrange on a rimmed baking sheet . Brush crust with beaten egg, cover with foil, and bake 40 minutes. Uncover and bake until crusts are golden brown, about 20 minutes. Let pot pies rest 10 minutes before serving.

Freezer Meals: Make it a Party or Do it Yourself?


Added by

Every aspect of this pot pie recipe is awesome! The filling is delicious. Great flavor, good consistency, and simple to make. The crust is a standard pie crust that's pretty much foolproof. Instead of one pie dish, I made the recipe into individual pot pies in ramekins. The cooking time ended up being about the same.

My husband loves this recipe! It is perfect for using up leftover chicken. He prefers it served over biscuits. I like it over rice. It freezes well too!

This is my go to recipe for Chicken Pot Pies! It’s savory and my family loves it. I’m a huge fan of Marie Calender’s pot pies but the restaurants have all closed down near where I live. The only substitution I make is I use corn instead of peas because my family prefers it that way. It’s devine!

Only change was to use chicken thighs as that was what I had in the freezer. Very good. Will make again. Even pickiest middle son gave it a thumbs up.

This is the best pot pie ever!! It’s my go to recipe and my whole family loves it. All other pot pies are terrible after you’ve had this one.😉

I think there is an error in the directions or was something omitted that explains it better? For Filling: In 4-quart saucepan, combine water, CHICKEN. stirring occasionally. ************* It then goes on to say: Add CHICKEN bouillon, pepper and butter.

I'm not sure what you think the error is? Chicken and chicken bouillon are two different ingredients. In the first step, you are adding the raw chicken and in the next you are adding the chicken bouillon granules.

My first pie of any kind, and I love it. I was concerned about the flavor the celery would bring, but it all but disappears/infuses and just leaves its nice texture. I also couldn't resist throwing in some garlic powder while it was thickening up, and the end result was deliciously savory. My girlfriend stole a piece of chicken before I filled the pies and immediately said, "now *that's* comfort food."

This was by far the best chicken pot pie I’ve ever made. I added some cooked cubed potatoes cooked in chicken broth.

I started using this recipe to make 5" pies down in Costa Rica, where people really crave "comfort food." Once the word got out, I started getting orders for over 100 a week! Great recipe that hits all the right buttons.

The recipe is good but I hope all that make this put a little ( like a lot) more chicken in their pot pies. I purposely bought one to compare and had actually 5 pieces of chicken in it. So, make you own using this recipe but if you want to get great reviews, add more chicken for what you pay for Marie Callendar's chicken pot pie.

Would recipe be able to make it into a 9x13 pan?

You would probably need to double the recipe to use a pan that size.

This recipe is great. It’s been a family favorite since I found it years ago. I always add 1/2 of white wine to replace 1/2 cup of water. Adds a nice flavor. Now that I’ve become vegan, I’ve modified it with great results. Soy milk instead of cream. Vegan butter stick instead of butter. No chicken. Vegetable Better than bouillon instead of chicken bouillon. Add whatever veggies you like. It’s great always

I made exactly as the directions asked and it came out pretty good. The filling was amazing but honestly we found the crust took away from the flavor overall (I know, its a pot pie, but. ) I will definitely make the filling again as the kids LOVED it but will serve it over rice instead. stars for the filling but took off for the crust.

I will be making this delicious sounding easy recipe. Read all the reviews and will be writing my own review after I serve to myself and my family, my grandkids do like very much Marie Calendars chicken pot pies as most do so making my own and adding a little more chicken would be just great.

Simply amazing. I made it for my boyfriend who survived On frozen pot pie before we got together. He hasn't had one in years..so I decided to surprise him with a homemade one. I found lots of different recipes but this one was simple enough to peak my interest. I'm so glad I made it. Got some serious brownie points my boyfriend almost polished off the whole thing alone. I don't think I'll be able to get rid of my boyfriend now after I made this pot pie, even if I wanted to. Hahah

Really easy to make and very good a Great Hit with the family will definitely make it again

Delicious. Easy to follow and great flavor.

Delicious! My Nederlands family loved it. I did tweak it a bit by adding some things we had, like potatoes and mushrooms. Also made a bottomless and used puffed pastry for the top. It really was outstanding, reminding me of home, and Marie Callendars, only better since made at home! I also made it up the night before since I had to work so all I had to do is put the top on and throw it in the oven. Definitely making this again.

This was absolutely amazing - much better than anything I've ever ordered out or bought from a store. I did make a few changes but nothing that should have affected the flavor much. First, I tripled the recipe and used pre-cooked turkey because I had so much turkey left over from Thanksgiving. Instead of the water I used broth that I made Thanksgiving night with the leftover turkey bones. I also used Trader Joe's frozen pie crusts since I was in a hurry, and I avoid anything made with hydrogenated oil. I got four pies out of this, and although it was time consuming, when you factor in the time it takes to make four dinners, it really wasn't so bad. Now I've got three frozen dinners in my freezer for nights when I'm too tired to cook! Another benefit, as one reviewer wrote, is that I know what's in the pies and can feel better about serving them to my family.

I don't usually review recipes, but this was exceptional! I did find it very humorous reading the reviews. It seems like a lot of people changed everything and then gave their own recipe 5 stars! I am reviewing this recipe as it is written. I did not change anything or make substitutions. This was a huge hit with our family and they definitely preferred it over the frozen ones from the grocery store. I will certainly make these again!

I've been wanting good Chicken Pot Pie for weeks. I made this tonight and every taste bud is beyond happy right now. I modified this by putting the soup in a soup bowl, used pre-made pie dough and putting only a top layer. This will now be my "go to" comfort food!

My first time making a copy cat recipe and it turned out so much like Marie Callender's maybe even better (sorry Marie!). I'm hooked!

Love, love, love this recipe! Have made it twice and craved it every day I haven't eaten it. Added in two potatoes the second time (as I love potatoes) and the recipe was perfect. This is a now permanent item on my menu!

Amazing! Hubby loved it, but I added some celery salt to it and it just pushed it over the top!

Amazing dinner! Very easy to make! My husband says awesome!

I have made this recipe 3 times so far, and its amazing! I tweaked the amounts of veggies to my liking, and added about 6 extra tablespoons of water when making the dough. but otherwise i followed the recipe closely and i love it. Its officially my new go-to dish to impress someone with my cooking skills haha.

I wish I could give ten stars. My boyfriend who is a very picky eater could not stop raving about it. Followed the recipe exactly and wouldn't change anything. I do recommend taking the extra time to make the crust. You will not be disappointed. Five minutes before you take it out of the oven brush a light coat of butter on top. Delicious!

Obviously, this was a little bit of work, with a top and a bottom crust in each little ramekin. But they were so good, with a very flaky crust throughout! Really looked and tasted like the restaurant item. And so filling, I almost burst!

This Pot Pie is so delicious! I have been looking for a good recipe for awhile but the "quick and easy" recipes just don't work for me. I have made this recipe multiple times and have enjoyed it every time. A few changes I made: Most important change is I vegetarian-ized it! I used vegetable broth and instead of adding the buillion to water I just cooked the first ingredients in veggie broth. I also used Quorn's Chick'n Tenders for the the chicken. for time's sake I used the Pillsbury roll-out crust. I also left out the onions and celery as I don't care for either.

This is my 1st review though I have indulged many delights this was sooo good I had to comment. This recipe is divine. I was craving pot pie (pregnant) and I actually doubled the recipe so there would be some left overs. Honestly I was shooting to make 2 pies but since I was kind of generous on my vegetable/chicken requirements I actually ended up with 3 full pies worth of filling instead of 2. I didn't have any celery on hand so I substituted that for a large bell pepper, put in about 6 organic carrots instead of 4, 2 full pounds of chicken instead of 28oz but kept the onions and peas about the same quantity as the recipe called for. My frozen peas had unfortunately developed frost-bite so I put them in the dog dish added a little of the pot pie filling on them with a bit of left over raw chicken fat and broken chunks of my left over pie crust dough scraps then stirred it up and fed it to our dog and she cleaned her bowl, as for the pot pie recipe I substituted canned sweet peas which I drained rather than the frost-bitten frozen ones and really couldn't tell the difference. The pie crust was good too but I think I may do store bought next time to save time. I made several minor changes which I feel enhanced the dish: I mixed the veggie/raw chicken mixture together in a large bowl and added about 2 tsp of salt (1 tsp if you are only doing 1 pie), I also sprinkled in 1 tsp of black pepper (half a tsp if doing 1 pie) then I mixed it well before adding to the pot. I also decided to use chicken stock to replace the water in the pot. My bouillon cubes are pre-wrapped teaspoon sized cubes so I added 6 to the pot (3 if making 1 pie), lastly I brushed the bottom layer of pie crust with a little butter and baked it all by itself for about 3 minutes on 400 degrees before filling. I believe this helped the bottom crust to cook as nice and crisp as the top crust. Be sure to brush the top crust with butter about 5 minutes before its done if you want your pie to have that golden look. The end result mine cut easy and was no trouble lifting out but I may add a little less chicken stock (water) next time because it could have been a little thicker. Someone else said theirs tasted better in the pot and I agree when everything is mixed in the pot it just taste sooo good its kind of magical and after baking it's not as heavenly but still highly exceptional. I asked my husband to taste test it on the stove for me and he ran out of the kitchen saying "oh my God. That is incredible. " then showered me with kisses :) . I may just save myself the baking time and make just a pot version and serve it as a soup alongside some biscuits next time. I live in the South, home to good soul cooking, there are a lot of unrecognized great soul food cooks out here that just cook out of their kitchen to serve loved ones and friends so I am lucky to be one of those rare people that have actually experienced a slightly better pot pie that had me dreaming about it for 10 years now, this was not that but it's definitely up there, very very close beats anything you will EVER buy in a restaurant or store, the taste goes beyond your taste buds expectations and definitely a 5 star meal you and your family or even guest will enjoy.

I hardly ever write reviews but I have to for this one. I've made this pot pie at least five times and keep coming back to it. Everyone I've made it for has loved it. I'll never make a different pot pie recipie. Its delicious! I always just buy pie crust though. It's a lot less work and just as good. :-)

Seriously. Try it! Its much better than Marie's. My husband says I'm a pot pie queen, i love them! But I've never made one that taste this good. I don't care for the rosemary in most, this doesn't have that. Only thing i would do different is i didn't care much for the crust. i truthfully would have just as soon used a pre-made crust. Next time i will do to the fact it takes a while, makes a mess etc. The filling though is great. I don't care for the chicken in Marie's it taste "gamey" to me. I like using my own. So i know whats in it. This is a great pot pie, if you like this sort of thing give it a try, and use a premade crust the first time then decide if you want to make one homemade.

I may never buy frozen pot pies again. I used my own crust recipe, but this filling is awesome. Its better than Marie Callenders because i know exactly whats in this one, from quality of the meat and veggies, to the fact that there is no chemical stabilizers in it. It was perfect.

I have to admit I was nervous, this was the first pot pie I have ever made. I love it, my picky kids even loved it. The title should say better then Marie callender's.LOL. I did a few things different. I didn't use onions and I put in mixed vegis. WONDERFUL WONDERFUL.

Everyone says this is the best pot pie ever! It is the only recipe I use for pot pie and will probably always be. Even my daughters love it. If I am running short on time, I substitute the homemade pie crust for the ready made Pillsbury pie crust and it is just as good. You will not be disappointed with this recipe :)

I made this recipe over the weekend. it was in my husband's words 'the best pot pie I've ever eaten!' Delicious filling and flaky crust. The only things I did different was that I added some diced pototoes to the filling and did not use celery. All four of my VERY picky kids loved it. I bought some custard dishes to make them mini-personal pot pies. They were a hit. Can't say enough good things about this recipe! Was exactly what I wanted.

This was fantastic!! Best filling and even better crust! I'd just add more carrots and maybe some more peas. Totally surprised.

I tried this recipe last night and it was a hit! The odd thing is, the filling was PERFECT before I scooped it into the crust, but after the pie came out of the oven, it didn't taste quite the same. Perhaps I'll add a tad more chicken bouillon next time.

I have made this recipe twice now and it is delicious! I followed the recipe exactly and the flavor is perfect. I think it tastes as good or better than the chicken pot pie from Marie Callendar's. It's a little bit of work, but definitely worth it. I have also frozen them. Even reheated in the oven, they are delicious and better than anything you can buy in the frozens.


Gallery

  • 1 (3 1/2-pound) broiler fryer
  • 2 quarts water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 stalk celery, cut into 2-inch pieces
  • 1 medium onion, quartered
  • 1 bay leaf
  • 1 (16-ounce) package frozen mixed vegetables
  • 2 large potatoes, peeled and cubed
  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons pepper
  • 1/4 teaspoon dried thyme
  • 2 hard-cooked eggs, sliced
  • 1 (9-inch) refrigerated piecrust

Combine first 7 ingredients in a large Dutch oven bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven discard vegetables and bay leaf. Let chicken cool skin, bone, and cut into bite-size pieces.

With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven bring broth to a boil. Add frozen vegetables and potatoes return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth set aside. Reserve remaining broth for other uses.

Melt butter in Dutch oven over low heat add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish set aside.

Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape bake at 400° for 20 minutes or until golden brown.


Mary Berry’s chicken pot pie recipe

This recipe makes a great family dish, packed with tender chicken and colourful vegetables. You can vary the vegetables according to season and availability, and there's no need to make the pastry from scratch.

This recipe is from Mary Berry&rsquos Complete Cookbook, published by DK.

Ingredients

  • 1 kg chicken
  • 1.2 l chicken stock
  • 1 onion, quartered
  • 1 celery stalk, thickly sliced
  • 1 lemon, juice and zest only
  • 2 carrots
  • 2 waxy potatoes, peeled and cut into quarters
  • 45 g butter
  • 45 g plain flour, plus extra for dusting
  • 125 g frozen peas
  • 175 g shortcrust pastry
  • 1 beaten egg yolk, for glazing
  • 1 pinch salt and black pepper
  • 2.2 lbs chicken
  • 2.1 pints chicken stock
  • 1 onion, quartered
  • 1 celery stalk, thickly sliced
  • 1 lemon, juice and zest only
  • 2 carrots
  • 2 waxy potatoes, peeled and cut into quarters
  • 1.6 oz butter
  • 1.6 oz plain flour, plus extra for dusting
  • 4.4 oz frozen peas
  • 6.2 oz shortcrust pastry
  • 1 beaten egg yolk, for glazing
  • 1 pinch salt and black pepper
  • 2.2 lbs chicken
  • 5.1 cups chicken broth
  • 1 onion, quartered
  • 1 celery stalk, thickly sliced
  • 1 lemon, juice and zest only
  • 2 carrots
  • 2 waxy potatoes, peeled and cut into quarters
  • 1.6 oz butter
  • 1.6 oz plain flour, plus extra for dusting
  • 4.4 oz frozen peas
  • 6.2 oz shortcrust pastry
  • 1 beaten egg yolk, for glazing
  • 1 pinch salt and black pepper

Details

  • Cuisine: British
  • Recipe Type: Dinner
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 130 mins
  • Serves: 6

Step-by-step

  1. Put the chicken, stock, onion, celery, and lemon zest into a large saucepan. Bring to a boil, cover, and simmer for 30 minutes.
  2. Add the carrots and potatoes, cover, and simmer for about 20 minutes or until the vegetables are cooked and the chicken is just tender. Remove the vegetables from the liquid and set aside. Leave the chicken to cool in the liquid.
  3. Keeping the cooking liquid on one side, remove the meat from the chicken, and cut into bite-sized pieces, discarding the skin and bones. Dice the vegetables.
  4. Skim the fat from the cooking liquid, then bring 600 ml (1 pint) of the liquid to a boil. Melt the butter in another pan, add the flour, and cook, stirring occasionally, for 1 minute. Stir in the hot stock, whisking until it comes to a boil and thickens. Add the lemon juice and season with salt and pepper.
  5. Stir the chicken, diced vegetables, and peas into the sauce, then leave to cool.
  6. Place the filling into a 2 litre (3 ½ pint) pie dish.
  7. On a lightly floured work surface, roll out the pastry. Cut out the lid, cover the dish and use any spare pastry to decorate the pie.
  8. Bake in a preheated oven at 190°C/375°F/ gas mark 5 for 30 minutes or until the top is crisp and golden brown. Serve hot.

Mary Berry's Complete Cookbook is published by DK, £30.00. Find out more on DK.com.

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JbwBarnes on May 20, 2017:

Outstanding and easy. perfect combo!

Sunny D on January 23, 2016:

This recipe looks awesome and I want to give it a try. I&aposm curious about the sage because it&aposs listed twice in the ingredients. Is it one teaspoon fresh sage and one teaspoon dried? Thanks in advance for your help!

Hannah Martin on October 13, 2015:

My husband and I both love to cook so we thought we would tackle this recipe together tonight! It was the best pot pie I have ever eaten. I added celery and instead of sage, we just used Italian seasoning and it turned out incredible!!

Ronda Stang on November 16, 2014:

I have never made a pot pie before and only considered it when I had leftover fried chicken in the fridge. This recipe is absolutely wonderful!! How can something so simple taste so good?? Definitely a family favorite!

Thomas Byers (author) from East Coast , United States on January 21, 2014:

Any and all comments must be approved before they appear here. Mean spirited negative comments will never be approved.

Cynthia Stannard on February 22, 2013:

Yes, the best pot pie I ever made. I added Carrots, shitake mushrooms, and garlic. Really good. Had to bake longer than on here. Temp didn&apost reach 160 until 45 minutes.

CorrieCat on December 13, 2012:

You have got to try my version folks! Use one can of cream of chicken condensed soup (Do Not Add Water) and a half of a can of cream of mushroom condensed soup. Add fresh mushrooms, I used button mushrooms, however add your favorite. Add, one teaspoon of melted butter or margarine and Frozen Small petite peas and fresh or frozen sliced carrots and fresh sliced celery. Add 1/4 teaspoon of celery seed and 1/8 teaspoon of dried thyme . Now you have the Best Creamy Chicken Mushroom Pot Pie You Will Ever Put In Your Mouth.

john on November 26, 2012:

I make this pot pie quite often and it is the best I have tried. I usually use 1 can cream of celery and 1 can cream of potato soup, carrots and peas. Once in a while I will make my own sauce using smoked chicken drippings, it gives it just the right amount of smoke flavor.

Thomas Byers (author) from East Coast , United States on September 29, 2012:

When I make it I do not add water.

joe on September 29, 2012:

when using cream of chicken soup due you add water to soup mixture or just put can in

ATVMXR165 on May 03, 2012:

I have made this a few times and it is great. I have made it with smoked chicken and it comes out very good also. Thanks for the recipe

Aynastacia on March 29, 2012:

I made this but used pulled chicken instead of cubed, added carrots, and omitted one can of soup and it was absolutely delicious! Thank you for the recipe!

Tracy on February 25, 2012:

I cooked this tonight. While I loved the flavours, I found 2 cans of soup was too much, so I will change that next time. Otherwise, loved it. :)

sharon on February 19, 2012:

Is there ever a problem with the bottom crust not cooking completely?

jon on February 01, 2012:

yummy when did you come p with this recipe?

Kbleathers on November 28, 2011:

How many does this make for?

Tammy on November 13, 2011:

I made a vegetarian version of this deep dish pot pie. For veggies I used 2 cups fresh diced potatoes, celery, and carrots. I added 1/2 cup sour cream, 1/4 cup instant mashed potatoes, 1/2 tsp basil, 1/2 tsp oregano, pepper, and 2 tbs. flour to a box of organic low sodium vegetable broth and then added Worthington&aposs diced veggie "chicken." It&aposs my chick-free version. :)

Charo on November 11, 2011:

I made the chicken pie and I will have to say it was the best I ever had.

shirley on November 08, 2011:

Leap of Faith from Central Oregon on October 26, 2011:

Looks delicious !! I love trying new recipes..thanks for sharing.

nthered on October 01, 2011:

Looks great! That time of the year when I want to cook and headed to the kitchen right now to make this. Hope it comes out as good as the picture looks!!

philipandrews188 on August 08, 2011:

Wow! Such a unique recipe! Thanks for sharing.

happypuppy on August 05, 2011:

Yummy! I used to order chicken pot pie from KFC. Maybe it&aposs time that I try making it myself. Do you have a recipe for making your own pie crust?

Denise Handlon from North Carolina on August 03, 2011:

Have bookmarked this recipe. I love homemade chicken pie. I have a recipe I use but it&aposs always nice to have a peek at someone elses. thanks for sharing.

sexy mama on July 27, 2011:

saw you on tv with this recipe..been lookin for the best one to make i truly hope i picked the winner.i always like the top of the line when it comes to homemade recipesove the feed backs and it encourages me to cook more and with confidence.thankyou.

Sun-Girl from Nigeria on May 04, 2011:

Am crazily in love with chicken pie and cant easily resist is anywhere i see it but has really e esisted this particular one because its only the image. Thanks for this great article of yours and will try these recipe you listed in here.

Thomas Byers (author) from East Coast , United States on April 03, 2011:

Be sure to check out both for some wonderful chicken pie and chicken recipes.

Thomas Byers (author) from East Coast , United States on April 03, 2011:

The photo does indeed show carrots and celery. The recipe is an outline of what to add. If you like something else by all means add it. I often make it with vegetables but I also make it with out any vegetables at all. And if you want the best chicken recipes ever check out the below hub page for many great chicken recipes.

Cookin&apos in the big smoke on March 30, 2011:

This is my go to chicken pie for those "OMG what&aposs for dinner crazy nights." I always have cooked chicken in the freezer and keep the pie dough ready too. I make my own and freeze it rolled out. Takes all of 10 minutes to prepare for the oven! Thank you for saving us from expensive take out on those nights!

mark on February 17, 2011:

kat57 on February 12, 2011:

Excuse me, but I see what looks like carrots and celery in the picture. Which I would absolutely add to the mix. But there was no mention of those ingredients or adding veggies you prefer. Interesting.

Cherry on January 10, 2011:

I&aposm about to make this pie right now, I hope it&aposs as good as it sounds!

kathy on December 07, 2010:

loved it and was able to cut the calories by 800 by just using one of the Pillsbury pie crusts and rolling it real thin.

Nyesha Pagnou MPH from USA on December 05, 2010:

Thanks. I love chicken pot pie!

ss sneh from the Incredible India! on November 23, 2010:

Hi! Wow! I definitely want try making this dish! -- Thanks

Janet on October 04, 2010:

Just found this recipe and sounds great, been looking for a chicken pot pie recipe for along time. I&aposm not using pastry will make the filling and cover with mashed sweet potatoes,got to cut the fat content. Just curious if you could freeze just the filling and make individual pies as needed.

Curious on September 29, 2010:

How do restaurants do pot pies? I&aposd love to know the trick! For individual pies it&aposd be too fiddly to put the pastry on during service, I guess and I suppose the pastry would dry out if left in the oven to keep warm.

minesgm from Texas on September 26, 2010:

I never have tried chicken pot pie. Hmmm.. i guess this is the time that i should try using the oven when i&aposm cooking. I&aposll let you know if my husband love this recipe.. But i really hope i will make it right to give justice to your world best recipe of chicken pot pie.

bob on September 26, 2010:

it&aposs a fall day here, have some left over baked chicken, yook the corgi for a walk around the lake this morning and thought I &aposd try to make the best chicken pot pie. so found yours posted and am pre-parring your dish as we speak, i have added carrots, broccoli, and making the pie crust from scratch. here goes. we&aposll see. oh, almost forgot adding home made mashed potatoes . no sage. out, Bob the sunday chef while the wife is at work. surprise.

Granny&aposs House from Older and Hopefully Wiser Time on September 15, 2010:

Crazy, this looks great! Can&apost wait to try it.

Robert D on June 18, 2010:

Made this yesterday and I have to say it was the best Chicken Pot Pie I have ever had. The flavor combinations are just perfect

Roger on April 25, 2010:

Tried this and it sure was great. I added carrots, corn and a bit of celery. It was delicious and I will make this often as I love chickeb pie. I am going to try to freeze a few as see how that turns out later. I did spray in the pie tin and it came so easily.

brenda on February 22, 2010:

The recipe reads well. I make my own crust. Add carrots. I also make my own sauce but will give this a try. Only question I have: why 1 teaspoon of salt when the cream of chicken soup is already loaded? What if I delete the salt? I&aposll let you know how it turns out. Thanks for your recipe - it is very tempting.

Lamme on February 07, 2010:

This looks delicious! I&aposll be trying it this week. Thanks.

Gomet on January 25, 2010:

Even before i read this hub that pie picture up there made me hungry..

Just before putting the pie crust on pan put some oil on it, So that pie wont stick.

The Rope from SE US on October 05, 2009:

YMU! It&aposs on the menu for tomorrow - can&apost wait.

Thomas Byers (author) from East Coast , United States on September 27, 2009:

Thanks it really is one of the best chicken pies ever. Try it and let me know how it worked for you.

dohn121 from Hudson Valley, New York on September 27, 2009:

I&aposll definitely give this a try/am bookmarking this hub. Thanks again!

Thomas Byers (author) from East Coast , United States on September 26, 2009:

It is really great. One of the best chicken pot pies ever.

kappa022 from Florida on March 30, 2009:

Thomas Byers (author) from East Coast , United States on March 24, 2009:

And the combinations of spices and chicken make it oh so good

Thomas Byers (author) from East Coast , United States on March 23, 2009:

Mak it and see what you think Jim10. It is one of the best I have ever made.

jim10 from ma on March 23, 2009:

I love chicken pie. I have doubts in believing your statement. I have made chicken pie before and it comes out really good. But, I have been getting chicken pies from Harrows in Reading, MA since I can remember. My grandmother would always go there. They are AMAZING. They specialize in Chicken pies. But, I will give your recipe a try and get back to you.


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