This recipe was handed down to me by my mother. Everyone always wants the recipe when I prepare it. According to a friend, her family disputes it! I wish you enjoyment! With this recipe, you can also prepare homemade chicken soup. Simply chop up the vegetables, shred the chicken, and boil them in chicken broth.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 1 pot pie |
Ingredients
- 6 carrots, chopped
- 6 stalks celery, chopped
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen green beans, thawed
- 1 cup corn kernels
- 1 yellow onion, diced
- 1 cup quartered red potatoes
- 3 cups chicken broth
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 (.87 ounce) packages dry chicken gravy mix
- 4 cups water
- 1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
- 1 whole roasted chicken, bones and skin removed, meat shredded
- ¼ cup butter, cut into pieces
- 1 egg
- ¼ cup milk
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you’ll bake the pie.
- Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
- Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
- Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
- Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
- Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.
Nutrition Facts
| Calories | 678 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 8 g |
| Protein | 25 g |
| Saturated Fat | 12 g |
| Sodium | 2154 mg |
| Sugars | 12 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I followed recipe exactly, but I’m a little confused! It was pure soup inside the crust. Did I do something wrong? I could only fit half the gravy in there. I put all the chicken and 3/4 of veggies because I ran out of room. Great flavors though!
Great recipe and easy to make.
One of my family’s favorite!
Two changes to a great recipe. I used roasted turkey breast and made the crust from scratch. My wife loved it.
This is an excellent recipe. Could easily make two pies. Rather than make two, I boil the vegetables and two cut up chicken breasts in a full 32 oz of chicken broth. The left over chicken, vegetables, and broth make an excellent soup.
Awesome. I used smoked chicken and ended up with 3 of the best pies ever!
Recipe is quite interesting, lots to it. Sounds very good though. I pan fry the chicken in butter, chicken is dredged in unsalted seasoned flour. I use fresh veggies as much as possible. I par cook veggies. I make gravy with pan juices/butter with the unsalted seasoned flour. Adding water or unsalted broth to get to desired consistency. Mix in par cooked veggies, deboned chopped chicken, leaving skin on, mixing well. Make my own crust and line individual pie pans with crust, fill with meat mixture. Put on top crust, venting them and then freeze in zip top bags. Tastes just like a complete fried chicken dinner. Bake frozen 30 min at 350 in preheated. Sodium limitations here.
I put a LOT of extra Chicken in because I was using leftover Rotisserie Chicken. Delicious!!
While the flavor of this was nice it was incredibly liquidity. I’m not sure what I would do to fix that but all of my filling fell out and it looked like soup.
It was wonderful, but it actually makes two pies!
I made this using Costco rotisserie chicken that is already deboned and sold in 3 lb packages. Also, made my own gravy – rue from butter and flour, used broth from cooked vegetables, added some more chicken broth and a teaspoon of Better Than Bullion with salt and pepper to taste. I used a deep casserole dish instead of pie pan. Glad I did since the quantity of the chicken, vegetables and gravy was too much for standard 9 inch pie pan.
This recipe was a huge hit. The first time i cooked it, i did have to modify it to remove dairy ingredients, using almond milk and olive oil instead of milk and butter. It was delicious. I’ve made it several times, and modified it slightly, trying different veggies and seasonings, cooking my own cubed chicken, and using a homemade crust. I also double the recipe and freeze the gravy-veggies-meat mixed together for those weeks when the schedule is tight. The recipe is an excellent template. Thanks to the author!
My husband had seconds, we both enjoyed this chicken pot pie. Using a Costco roasted chicken made preparation easy. The only changes I made were left out thyme which I don’t care for and doubled peas, our preference instead of corn. Using readymade crust made for less time and work. Definitely will make this comfort food again.
After reading all the reviews I was a little leery about making this but it turned out awesome!! I followed the recipe pretty much to a tee. The only thing I changed was I did a full teaspoon of salt and a full teaspoon of pepper. I did have some veggies leftover so those could be cut down a bit but it didn’t affect how it came out. **Important – Let the gravy cool to thicken before making the pot pie. Also, I forgot the butter before putting the top crust on but I didn’t miss it at all. This is a great rainy, cold day meal!!
They didn’t even make it out of the oven to cook before one was gone . The best ever .
To be fair, I didn’t really follow this recipe as written, but the proportions and method are good. I made my own crust and gravy instead of store-bought, and I sautéed all veggies except for potatoes instead of boiling. I added sage to the thyme for seasoning. This recipe is now a regular in my house. Even my picky son likes it. It’s easy and very good. My only suggestion is to use a deep dish pie shell/pan. I don’t know how this volume of ingredients could fit in a regular 9” pie dish. I used a 10” cast iron deep skillet.
It was a great recipe, but wasn’t as creamy as I like my pot pies. I loved the egg wash to the top crust. Loved the veggies. Had a lot extra veggies so I saved the remainder for another pie filling.
The receipt is great, simple and easy. I added more spice and made my own gravy. A real family pleaser.
I had chicken thigh meat already shredded in the freezer which I used in this recipe. Other than that, I made the recipe exactly as written. I thought it was very good but a bit bland. Next time, I will add mushrooms and up the spice level. My family enjoyed the dish and I look forward to making it again.
This was delicious! My family rated this a 9 out of 10! I have a couple of picky eaters and they scraped the bottom of the dish!
I made this for dinner last night and both my husband and I loved it. I followed the recipe exactly, but instead of chopping all the individual vegetables, I used 3 cups of regular frozen mixed vegetables. I love pot pies, and this was very much like the ones I grew up with.