Chicken Pot Pie

Lynnda Cloutier


This recipe is from The Pie Lady from North Carolina. The recipe was found written on an invoice for Remco Supply, located on Wendover Avenue in Greensboro, North Carolina. Remco sold fasteners, tools, shelving, shop equipment and storage racks. I've made this one and it's great.

★★★★★ 1 vote


pastry for 9 inch single crust, chilled
1/4 cup butter, room temperature
1/4 cup flour
1 cup low sodium chicken stock
1/2 cup half and half
1/2 tsp. salt
1/2 tsp. paprika
1/8 tsp. coarsely ground black pepper
1 tbsp. grated onion
1 tbsp. extra virgin olive oil
1 cup sliced white mushrooms
1 cup sliced carrots, 1/4 inch thick
2 cups diced cooked chicken, 1/2 inch diced
1 cup fresh or frozen peas


1Make pastry for top of pie, using your favorite recipe or a store bought.
2To make filling, melt butter over low heat in large pan. Add flour and whisk to blend. turn heat to medium and cook, stirring with wooden spoon, for 1 minute. Add stock and half and half and continue cooking, stirring constantly, til sauce begins to thicken, 4 to 6 minutes. Remove sauce from heat and stir in salt, paprika, and black pepper and grated onion. Pour into large bowl and cool to room temperature.
3Heat olive oil in skillet over medium heat. Add mushrooms and cook til softened and lightly browned, 5 to 7 minutes. Cook carrots in boiling water about 10 minutes or til tender; drain. For filling, fold chicken, mushrooms, carrots and peas into reserved sauce.
4Put oven rack in middle position. Preheat oven to 400.
5Add filling to a 9 inch ovenproof glass pie pan. add crust on top and crimp edges. Cut 6 decorative slits. Brush crust and edges with beaten egg.
Put pie on foil lined baking sheet and bake 30 minutes or til crust is golden brown and filling is bubbly. Cover pie with foil if crust browns too quickly. Cut into wedges and serve at once. Cover leftovers with wax paper and store in refrigerator. Serves 6

About this Recipe

Course/Dish: Chicken, Savory Pies