Homemade Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 260.7
  • Total Fat: 11.9 g
  • Cholesterol: 26.2 mg
  • Sodium: 341.1 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 12.1 g

View full nutritional breakdown of Homemade Chicken Pot Pie calories by ingredient
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Number of Servings: 8


    Roast a whole chicken. I only used half, but it makes for great left overs. Place carrotts, onions, parsnips or any other vegetable you like under the chicken in the roasting pan.

    After the chicken cools cube about 2 handfulls and add to a pot. Add broth, vegetables, wine, and about 1 tbs for corn starch. More depending on how thick you want the inside of the pie.

    Place in a 9 inch pie crust, fill with the chicken in the pot and then put the remaining pie crust upside down on top.

    Cook for aobut 30 minutes.

    I used gluten free pie crust, you can adjust recipe to your needs.


Roast chicken and vegetables at 375 degrees until chicken is done, about 1 hour

Cook sauce in pot for about 30 minutes
Cook pie in oven until warm and crust is brown, about 30 minutes

Serving Size: Make about 8 small servings

Number of Servings: 8

Recipe submitted by SparkPeople user BUGSHOLLAND.

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