Chicken Pot Pie

Deb Crane


Play with your food! We decided to make a Chicken pot pie that made a statement. That would be both tasty and a conversation starter for a dinner party with friends. We accomplished both.


☆☆☆☆☆ 0 votes

1 Hr 30 Min
1 Hr 15 Min


  • 1
    whole chicken
  • ·
    water to almost cover chicken about 5 cups
  • 1
    chicken bullion cube per cup of water
  • 4 Tbsp
  • 1 bag(s)
    mixed vegetables, frozen
  • 3/4 c
    all purpose flour
  • 2 tsp
    herbes de provence
  • 2 tsp
    poultry seasoning
  • 1
  • 2
    double pie crust dough (4 total)
  • ·
    black pepper to taste

How to Make Chicken Pot Pie


  1. Rinse off chicken and make sure the giblet bag is out. Place in a large stock pot. Add water to almost cover chicken (about 5-6 cups) Add 1 bullion cube (or 1 teaspoon chicken base) to pot. Bring to a boil, cover and simmer until chicken is cooked and tender. (around 40 minutes)
  2. Carefully take chicken out of broth...reserving the broth. Let chicken drain and cool enough to remove meat. Cut chicken meat into bite size pieces. Set chicken meat aside.
  3. Pour 5 cups of reserved broth that chicken was cooking in, aside in a large bowl. In the same stock pot, add butter and melt making sure not to burn it. Add flour and blend constantly until a nice even creamy mixture.Stir over low heat for an additional minute to take out any taste of flour. (this is the roux)
  4. Slowly add reserved 5 cups of chicken stock to roux,stirring constantly until liquid thickens about 8 minutes or so.
  5. Add thawed vegetables, spices to taste and chicken meat. If it seems to be too thin, do not worry, it will continue cooking in the oven.
  6. Preheat oven to 350 degrees.
  7. Take dough and line a casserole dish sprayed with oil,for the bottom crust. Add a second layer to cover. Cut some slits here and there to vent while baking.
  8. Take some foil and make an armature of a chicken head. Gently sculpt the dough around armature and work in head details. Cut feathers and add line details to the feathers. Place over top dough.
  9. Beat one egg and brush the crust and head with egg. Keep head separate from pot pie and place on small baking sheet. This will bake separately from pot pie.
  10. Place in preheated oven at 350 degrees. Bake until golden brown. The head will be done before the pot pie. I didnt time it, but it should be anywhere from 45 minutes to an hour for the pot pie.
  11. Place head on pot pie. Enjoy the reactions! :)
  12. Optional preparation: You can always used cooked chicken and store bought broth and dough, but you will miss out on just how good it is when made from scratch.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: For Kids

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