Chicken Pot Pie

Carol Davis


I came up with this when I made a chicken a la king recipe from an old Betty Crocker's cook book to use some left over chicken. My husband (at the time) commented, "This would make a good pie." So next time I did, it has become a family favorite ever since.

★★★★★ 1 vote
20 Min
25 Min


2 Tbsp
2 Tbsp
all purpose flour
1 c
chicken broth
1/2 c
parmesan cheese, grated
1/2 c
heavy cream
1 Tbsp
dry white wine (optional)
1 can(s)
veg-all, drained
2 c
left over chicken, cubed or shredded
1 pkg
pie crust shells (2)


1In a medium saucepan, over medium-high heat, melt butter. Add flour and create a light roux, gradually add chicken broth, stirring constantly. Continue to cook over medium heat until thick and bubbly. Add parmesan, cream and wine. Stir until well blended and thick. Add Veg-All and chicken, stir to coat well. Turn off heat.
2Unroll one pie crust and line the bottom of a deep dish pie plate. Pour in chicken mixture evenly. Top with remaining pie crust, pinch edges and with a knife do "birds feet" vent slots in top.
3Bake in a 375 degree oven for 20-30 minutes, or until crust is golden brown. Remove from oven and allow to sit at least 10 minutes.

About this Recipe

Course/Dish: Savory Pies
Main Ingredient: Chicken
Regional Style: American