Chicken Pot Pie

Pineapple Diva


I just made this Chicken Pot Pie last night for my football player son and I. I knew he must have loved it because he ate 2 1/2 pieces! The entire pie is all gone now! If you can settle for just one piece, would go nicely with a garden salad. Enjoy!


★★★★★ 1 vote

20 Min
40 Min


  • 2 Tbsp
  • 2
    celery ribs
  • 3-4 Tbsp
    fresh parsley
  • 2 clove
    minced garlic
  • 1/3 c
  • 1/3 c
  • 1/2 tsp
  • 1/4 tsp
  • 1 3/4 c
    chicken stock
  • 1/2 c
  • 2
    ready made pie crusts
  • 1
  • 2 1/2 c
    cut up rotisserie chicken or your own chicken. you may also use turkey.
  • 2 c
    thawed frozen mixed vegetables

How to Make Chicken Pot Pie


  1. Preheat oven to 425 degrees.
  2. Place one pie crust in dish.
  3. In large skillet, on low heat, melt 2 tablespoons butter. Add garlic, celery and parsley. Cook until tender. Shut off heat.
  4. In 2 quart saucepan over medium heat, melt 1/3 cup butter. Add flour and whisk until combined. Add chicken stock and milk and whisk until bubbly and thickened.
  5. Add 2 1/2 cups cut up chicken and mixed vegetables.
  6. Add chicken mixture to the celery mixture and stir until combined. S;read chicken and veggie mixture in pie crust.
  7. Cover with top crust and pierce with fork in several places. Brush with egg.
  8. Bake for about 30 minutes. Remove and cover edges of crust with tin foil and bake for an additional 10-15 minutes. Let cool five minutes before slicing.

Printable Recipe Card

About Chicken Pot Pie

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

Show 8 Comments & Reviews

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