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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 418.2
  • Total Fat: 21.1 g
  • Cholesterol: 50.4 mg
  • Sodium: 994.8 mg
  • Total Carbs: 41.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 13.9 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Chicken Pot Pie

Number of Servings: 16


    2 cups diced peeled potatoes
    1 3/4 cup sliced carrots
    2/3 cup chopped onion
    1/2 cup butter or margarine
    1 cup flour
    1 3/4 tsp. salt
    1 tsp. thyme
    3/4 tsp. pepper
    3 cups chicken broth
    1 1/2 cup milk
    4 cups cubed cooked chicken
    1 cup frozen peas
    1 cup frozen corn
    2 pastries for a 9 in pie


To use frozen pot pie: Shield frozen pie crust edges with foil; place on baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350 and bake 70-80 minutes longer or until crust is golden brown.


place potatoes and carrots in a large sauce pan, cover with water and bring to boil. Reduce heat and simmer for 8-10 minutes or until crisp tender. Drain and set aside.
In a large skillet, saute onion in butter until tender. Stir in flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken, peas, corn, potatoes and carrots; remove from heat.
Line 2 9 in pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit over top of pies. Cut slits of decorative cutouts int pastry. Place over filling; trim seal and flute edges.
Bake one potpie at 425 degreees F for 353-40 minutes, or until crust is lightly browned. Let stand for 15 minutes befure cutting. Cover and freeze remaining pot pie for up to 3 months.

Serving Size: Makes 2 pot pies or 16 pieces

Number of Servings: 16

Recipe submitted by SparkPeople user INDYGIRL2003.

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