Chicken Pot Pie

Cheryl Jacobs


We love this on a cold winter day!


★★★★★ 1 vote

35 Min
35 Min


  • 4 c
    chicken, cooked, deboned and chopped
  • 1/2 c
    chopped celery
  • 1/2 c
    chopped onion
  • 3/4 c
    carrots, chopped
  • 3/4 c
    potato, chopped
  • 2 pt
    chicken stock
  • 1 pkg
    chicken gravy mix
  • 1 Tbsp
  • ·
    salt and pepper to taste
  • 3/4 c
    frozen peas
  • ·
    unbaked pie pastry for two-crust pie

How to Make Chicken Pot Pie


  1. Combine celery, onion, carrot, potatoes, salt, pepper and stock in a heavy saucepan and bring to a boil; reduce to simmer and cook until vegetables are just tender.
  2. In a small bowl, whisk together the gravy mix, cornstarch and a ladle full of the chicken stock from pot. Add to pot of stock/vegetables and continue simmering until slightly thickened. Gently stir in peas.
  3. Lay one crust in deep dish pie plate, covering bottom with chopped chicken. Pour the stock/vegetable mixture over the top, and cover with second pie crust, sealing edges and cutting a couple of slashes in center. Bake at 375 degrees for 30-45 minutes or until bubbly and browned.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Chicken Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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