Chicken Pot Pie Recipe

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Chicken Pot Pie

Kitchen Crew


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3 1/2 pound broiler fryer, cut up
2 qt
1 tsp
1 c
potato, cubed and peeled
1/2 c
green beans, cut into 1 inch
1/4 c
1/2 c
onion, chopped
1/4 c
1/2 c
frozen english peas or butter beans
1 Tbsp
fresh parsley, minced
1/2 tsp
3/4 tsp
1/4 tsp
1/2 c
1 tsp
baking powder
3/4 c
sour cream
1/2 c
1/2 c
carrots, chopped


1Combine first 3 ingredients in a large dutch oven; bring to a boil.
2Reduce heat, and simmer 45 minutes or until tender.
3Drain chicken, reserving 2 cups broth and skim fat from broth.
4Set chicken and broth aside to cool slightly.
5Cook potato and carrot in boiling water to cover 5 minutes and add green beans; cook 3 minutes. Drain.
6Skin and bone chicken; cut chicken into bite-size pieces. Set aside.
7Melt butter in a skillet over medium-high heat.
8Add onion, and cook, stirring constantly, until tender.
9Add 1/4 cup flour, stirring until smooth.
10Cook, stirring constantly, until mixture is light golden.
11Gradually add reserved broth.
12Cook over medium heat, stirring constantly, until mixture thickens and is bubbly.
13Remove from heat.
14Stir in chicken, cooked vegetables, corn, peas, parsley, sage, salt and pepper.
15Pour into a lightly greased 11 x 7 x 1 1/2 inch baking dish; set aside.
16Combine 1 1/2 cups flour, baking powder, and 1/4 teaspoon salt in a bowl.
17Add sour cream, stirring with a fork until dry ingredients are moistened.
18Turn dough out onto a lightly floured surface; knead 3 or 4 times.
19Press dough to 1/4-inch thickness.
20Cut with a 2 1/2-inch biscuit cutter.
21Arrange biscuits over pie.
22Bake at 400 degrees for 15 to 20 minutes or until golden.
23Serve immediately.

About this Recipe

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy