Delicious Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 749.4
  • Total Fat: 52.0 g
  • Cholesterol: 31.2 mg
  • Sodium: 445.0 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 5.5 g
  • Protein: 17.4 g

View full nutritional breakdown of Delicious Chicken Pot Pie calories by ingredient
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Good for an indulgence. Not an everyday kind of food, but perhaps a special occasion since there are a lot of calories in this. Good for an indulgence. Not an everyday kind of food, but perhaps a special occasion since there are a lot of calories in this.
Number of Servings: 8


    1.5 Cups Whole Wheat Flour
    1.75 Cups Bleached White Flour
    1 tsp salt
    4-5 Tbsp ice water

    1 Chicken Breast cubed and fully cooked
    (or shred about a half pound of leftover cooked chicken)
    6 Tablespoons of Olive Oil
    6 Tablespoons White Flour
    2 celery stalks (thinly sliced)
    2 carrots (shredded)
    1/2 cup frozen peas (defrosted)
    2 yukon gold or white potatoes (shredded or cubed)
    1 medium yellow or white onion (peeled and shredded)
    2 cups chicken stock or boiling hot water
    1 cup half and half


Make sure to cook the olive oil and flour together or the roux will have a strong flour taste.
The crust will burn more easily and not taste as good if it is not cooled after preparation.


Preheat oven to 400 degrees farenheit
Measure the ingredients for the pie crust
Mix the flour, salt, and shortening until coarse and crumbly
Add the water one tablespoon at a time until the dough is a smooth ball
Wrap in plastic wrap and cool in refrigerator for 30 minutes or until ready to use.
Heat olive oil in large saute pan over medium high .
Add the onions and celery, and stir for 2 minutes.
Stir in flour and stir for 3-4 minutes to cook out the flour flavor making a "blond roux"
Stir in the , other vegetables and the water/chicken stock and bring to a boil.
Reduce heat to low and simmer until thick, 4-6 minutes.
Stir in the half and half and cook for 4 more minutes
Season with salt and pepper
Separate crust into two equal lumps and roll out to fit into greased 9 inch round by 2 inch deep pie pan
Press crust into pan.
Pour filling from saute pan into pie pan over first crust.
Roll the other half of the crust out and place on top of the filling.
Press the outer edges of lower and upper crust together.
Poke holes in the top of the crust.
Place on top of a cookie sheet in oven (to catch any overflow if it happens).
Bake for 25-30 minutes at 400 and let cool 10 minutes before serving.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JENNDESI.

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