Hearty Chicken Pot Pie

Hearty Chicken Pot Pie

May 31, 2016


1Cut up cooked chicken and store in separate bowl in refrigerator. 

2Peel and Dice carrots and potatoes into similar sized pieces. Place in small pot, cover with water and boil for 5-7 minutes. Drain and set aside.

3In large skillet or sauté pan on medium heat, sauté onions, celery in oil until tender. Stir in flour and seasonings. This will make a roux. Slowly add white wine and chicken stock. Mixture will bubble and thicken. Stir in all the remaining vegetables and chicken. 

4Divide filling among two 9" prepared pie shells, cover with top crusts, brush with egg wash and bake in a 350°F oven for 45 - 50 mins or until crust is golden brown. 


4-6 cups of cooked chicken- cubed

(Turkey- would be great for getting rid of Thanksgiving leftovers)

2-3 large carrots- peeled and diced small

4-6 medium red/golden potatoes - peeled and diced small

1 large onion chopped

2-3 stalks of celery diced small

1 cup of cooked mushrooms (optional)

1 cup of cooked green beans or peas (optional)

2 Tbs. oil

1/4 cup of flour

3 1/2 cups of chicken stock

1/4 cup of dry white wine or cooking sherry

1 tsp. Thyme 

1 tsp. seasoning salt (Mix of salt, pepper, garlic or onion powder can substitute)

1 egg beaten


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