Angela's Chicken Pot Pie

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 579.1
  • Total Fat: 32.6 g
  • Cholesterol: 114.4 mg
  • Sodium: 842.1 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 35.6 g

View full nutritional breakdown of Angela's Chicken Pot Pie calories by ingredient
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Number of Servings: 6


    1 box Pilsbury rolled crusts, or homemade, which ever you prefer.
    1 package frozen mixed veggies, thawed and rinsed
    7 TBSP butter
    1/3 C flour
    1/2 large onion finely chopped
    1/2 tsp table salt
    pepper to taste
    1 3/4C chicken stock
    2/3C 1/2 & 1/2 or cream
    2 1/2 - 3 C cubed cooked chicken or turkey


Melt butter in saucepan and stir in chopped onion. Sautee until onion is tender. Mix in flour salt and pepper, stirring constantly until smooth. Heat one minute. Remove from heat, stir in chicken stock, stirring until blended. Add cream, stir until combined. Return to heat and stir until thickened slightly. Add in chicken and veggies. Pour into crust. Cover with top crust and bake 35 minutes at 425.

** I boil the chicken with veggies and a bay leaf and make my own chicken stock but canned works just as well. I use more butter b/c it's richer. You can use margarine ( according to my gma ) but I never do. butter is better.

I shred the chicken rather than cubing it for texture that my family prefers. Also, I take one egg and a couple tbsp water, mix it up to make an egg wash, and brush it over the top of the pie and sprinkle it with a little salt b/c it gives the crust a shiny look and it's prettier. I have also been known to take a seasonal cookie cutter and cut a shape in the top rather than plain 'ol slits for venting it.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CDMOMTO3.

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