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Chicken Pot Pie


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Chicken Pot Pie 0 Picture


  • 2 nine-inch piecrusts
  • 2 cups chicken, cooked
  • 1 small onion
  • 1/2 cup celery, chopped
  • 1 (10 ounce) can cream or celery or cream of chicken soup
  • 1/2 cup cooked carrots
  • 1/2 cup frozen peas
  • 2 small potatoes, diced and cooked
  • 1/2 teaspoon sage
  • Salt and pepper to taste



Step 1

1. Place 2-3 boneless chicken breasts in a large pan with enough water to cover
2. Bring water to a boil and add celery and onion
3. Reduce heat to low and simmer until chicken is cooked and celery are tender
4. Place potatoes in boiling water and cook until tender, drain off water
5. When chicken is done, remove it from the pan, allow to cool and cut into bite sized pieces
6. Remove celery and onion from pan with a slotted spoon and reserve
7. Drain off broth reserving about 1/4 cup to be used in the pie
8. Add celery and onion to the chicken
9. Add cream of celery coup, 1/4 cup chicken broth from chicken. carrots, peas, potatoes, sage, salt, and pepper; mix well
10. Place 1 piecrust at the bottom of a greased pie plate. Pour mixture into piecrust and cover with remaining piecrust
11. Bake at 350 degrees for 30-40 minutes or until crust is golden brown
12. Allow to cool for 5-10 minutes

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