| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 box pie crust
- 1 whole (4-pound) chicken, cut into parts
- 5 cups water
- Salt
- 1 tablespoon canola oil
- 1/2 medium onion, diced
- 3 stalks celery, diced
- 2 carrots, sliced
- Freshly ground black pepper
- 1/3 cup all-purpose flour
- 1/2 teaspoon poultry seasoning
- 1 teaspoon freshly chopped thyme leaves
- 1 cup frozen peas
- 1 tablespoon milk
Instructions
- Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
- Put the chicken breast in a medium pot and cover with 5 cups of water.
- Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
- Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for another use.)
- In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
- Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
- Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1026 |
| Total Fat | 64 g |
| Saturated Fat | 19 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 61 g |
| Cholesterol | 225 mg |
| Sodium | 1818 mg |
Reviews
This recipe is so flavorful and delicious. I really love chicken pot pie and making this once or twice a year makes it special. Yum!
Oh WOW. This was sooooo delicious!!!! Such a hearty, stick to your ribs type of meal. If you’re looking for comfort food, especially on a rainy day — this is it!!! I could not believe how simple the whole thing was to make, and it still turned out amazing. The poultry seasoning really did it for me! It enhanced the whole dish perfectly. Two things, I did do differently, was add 1/4 cup of heavy cream into the pot after adding chicken stock and letting that reduce down. I also added corn instead of peas, due to the fact that I’m not a huge fan of peas. Other than that, followed the whole recipe exactly. Turned out amazingly delicious!!! I am never going to buy store bought chicken pot pie again! Thanks Sandra!
Thank you so much Sandra – you know how to make something so great to get to a guy’s heart when dating!
I have to eliminate any extra salt in my recipes, so I was concerned that the ‘Chicken Pot Pie’ might not have enough flavor when it was done. I simply added the discarded onion, celery and carrot trimmings to the chicken when cooking, and strained the broth when it was done. This gave added flavor to the chicken and sauce. Except for this one change, I followed the recipe completely as Sandra wrote it, I will definitely be making this again. We absolutely loved it. The recipe does take longer to prepare than the stated 10 minutes, but worth the effort!!!
In the past, I have spent hours making homemade chicken pot pies. What I love so much about this recipe is it’s ease without skimping on flavor. Wow! If anyone is interested, I par-boiled six large fingerling potatos. I let them cool a bit and chopped them in to similar size pieces to the chicken. I add them during the sweating of the other veg. My husband and family loved the additional heartiness to the pot pie. Thanks Sandra.
This is so much easier than I thought it would be. It was wondeful! Pleased the entire family. Will make this time and time again.
Froze the 2 cups sp we can do the chicken noodle cassarole later in the week. Will report back on that. Keep up0 the good work Sandra Lee!
Froze the 2 cups sp we can do the chicken noodle cassarole later in the week. Will report back on that. Keep up0 the good work Sandra Lee!
I really loved this recipe. I found a way to decrease prep time. Trader Joe’s sells chopped carrots, celery and onion in one container. Then I bought their cooked grilled chicken and chopped it up. I also bought store bought pie crust and put it out on the counter 1 hour before I started cooking. My kids loved it…can’t wait to make the chicken casserole today with the leftovers!
I saw the episode this recipe was made, along with the Cacciatore that was made from the same chicken. I’d been wondering what I could do with a whole chicken to save money, for a change, and was happy to use the suggestion. I’ve since made both dishes, and my husband and very much enjoyed them.
Sandra’s episodes are for money saving ideas, and if the recipes are followed in that spirit, there is no reason not to give 5 stars. Really, the other reviewers shouldn’t give a lower rating, because they couldn’t use their imaginations or follow the entire recipe to begin with.
I made 1/2 of this with one chicken breast and my own pie crust. Very tasty chicken pot pie. The recipe was easy to pull off and we all enjoyed the meal paired with creamed spinach. What I like best about this recipe is that the ingredients are items that I always have on hand. Will definitely make this again.
I used 2 chicken breasts for this recipe instead of buying the whole chicken. Probably costs more but we are partial to white meat. This had a wonderful flavor; however, the sauce was a bit too thin. Will try increasing the flour and decreasing the broth next time. I believe I saved some by making my own pie crust. I only had small disposable bread pans to use and it worked out fine. Thank you, Sandra, for this cost cutting recipe. It was perfect for us as we are in somewhat of a budget crunch at this time. I am anxious to try the chicken noodle casserole.
Paula
Petersburg, Texas
1-14-10