Chicken Pot Pie

Chicken Pot Pie Recipe

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Martine Bykowski


This is a family favorite, and get requests for this wonderful casserole.
I usually have leftover cut up rotisserie chicken in the freezer, which cuts down the preparation time and is so delicious! Be sure to take out any fat and tendons.
Bon Apetit!


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1 Hr 30 Min
40 Min


  • 1 c
    white or yellow onion, chopped
  • 1 c
    celery chopped
  • 1 c
    carrots, chopped
  • 1 c
    potatoes, chopped
  • 1/3 c
    butter, melted
  • 1/2 c
  • 2 c
    chicken broth
  • 1 c
  • 1 tsp
  • 1/4 tsp
  • 4 c
    cooked chicken, chopped
  • 1 box
    pillsbury pie dough, or make your own

How to Make Chicken Pot Pie


  1. Saute onion, celery, carrots, and potatoes in butter for 10 minutes.
  2. Add flour, stirring well. Cook 1 minute, stirring constantly.
  3. Combine broth and milk. Gradually add to the vegetable mixture.
  4. Cook over medium heat, stirring constantly, until it is thick and bubbly. Stir in salt and pepper. Add chicken and stir well.
  5. Pour into a 9 x 13 pan which has been sprayed with Pam. Top with pastry crust. I overlap the two round pie dough sheets, then tuck in the extra dough around the edges, or cut off the excess.
    Cut slits in crust to allow steam to escape.
  6. Bake at 400° for 40-45 minutes or until golden brown.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom

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