Whether you use chicken or turkey, Chicken Pot Pie is a superb recipe is great with leftovers. Stretch your dollars and make smiles at your table. Serve with a salad for a complete meal. Seriously good comfort food.

Chicken Pot Pie

Chicken Pot Pie
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: American
Serves: 6
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 3/4 Cup chicken broth
  • 3/4 Cup whipping cream
  • 2 Cups cooked chicken or turkey cut into 1 inch pieces
  • 1 package 10 ounces frozen peas and carrots
  • pastry for 9 inch 2 crust pie
  • 1 Cup canned small whole onions
  1. Heat butter in 3 quart saucepan over low heat until melted. Stir in flour, salt, thyme and pepper.
  2. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
  3. Stir in broth and whipping cream; heat to boiling, stirring constantly.
  4. Boil 1 minute, then stir in chicken, peas and carrots, and onions.
  5. Heat oven to 425 degrees F. Prepare pastry.
  6. Fill bottom crust with mixture and top with upper crust.
  7. Bake 35-45 minutes, or until golden brown.
Some prefer to partially pre-bake the bottom crust to make sure it's flaky and light and doesn't become soggy from the filling.

To do this, wrap the edge of your pie pan with the bottom crust edge enveloped in foil. Leave the bottom of the dish open and place waxed paper in there with pie weights, dry uncooked rice or beans. Bake at 350 for about 15 minutes. Remove from the oven. Allow to cool.

Remove the foil wrapped around the edges, then remove the weights and wax paper lining. The bottom should be a pale golden color and the edges should be uncooked.

This process produces a light and cooked crust on the bottom.

Fill as directed in this recipe and cover with the upper crust.

Use a fork or the end of a wooden spoon and your fingers to bind the upper and bottom crusts.

Be sure to cut a hole in the center of the upper crust to allow steam to escape. We prefer to make an aluminum foil chimney that prevents the filling from spilling onto the surface of the upper crust.

To make a chimney, take a strip of aluminum foil, folding it in half lengthwise, then repeating until the strip is four layers thick, but only about 2 inches wide. Wrap that around a wooden stick (the end of a wooden spoon will do), then place the foil chimney into the hole cut into the upper crust.

If filling boils over, it will come up through the chimney, keeping your upper crust intact.

Remove the chimney before serving.

Serve with a tossed salad on the side.

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