Chicken Pot Pie

Lauren Conforti


Threw together this pot pie recipe from a leftover rotisserie chicken. I had enough to make 2 pot pies! We had one for dinner and I froze the other. My daughter made the pie crust from scratch, but pastry & I don't usually get along, LOL So, you can always use a store bought crust (but homemade, from scratch, is so much better!) My husband loved it so much, he said, "This is what wins contests!" :)


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8-12 (makes 2 pot pies)


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4 c
cooked chicken, cut up
1 can(s)
1 can(s)
whole kernal corn
1 can(s)
sliced carrots (use a sharp knife to cut them up in smaller chunks)
baking potatoes, cubed small
1 tsp
celery seed
salt & pepper to taste
3-4 c
chicken broth, thickened (or chicken gravy)
pie crusts (i make them with a top & bottom crust)
egg, beaten with water to make an egg wash

How to Make Chicken Pot Pie


  • 1Preheat oven to 350.
  • 2Par boil the potatoes in salted water. Drain & add to other filling ingredients. Mix well.
  • 3Divide all filling ingredients into 2 equal amounts in bowls.
  • 4Place bottom crust into 2 oven safe bowls or deep dish pie plates.
  • 5Bake both crusts for 10 minutes. This will help keep the bottom crust from getting too soggy.
  • 6Remove from oven. Fill crust with the filling ingredients.
  • 7Pour the thickened broth over the ingredients.
  • 8Cover pies with the top crust. Brush lightly with the egg wash. Using a fork, poke several holes in the crust.
  • 9Bake for about 45 minutes, or until crust is golden browned.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Chicken, Casseroles, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Hashtags: #freezer, #Poultry, #Turkey

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