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chicken pot pie

Hutt5asl avatar
Recipe by
Lauren Conforti
@Hutt5asl
HARRIMAN, TN

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!" :)

yield 8 -12 (makes 2 pot pies)
method Bake

Ingredients For chicken pot pie

  • FILLING FOR 2 (TWO) PIES:
  • 4 c
    cooked chicken, cut up
  • 1 can
    peas
  • 1 can
    whole kernal corn
  • 1 can
    sliced carrots (use a sharp knife to cut them up in smaller chunks)
  • 4
    baking potatoes, cubed small
  • 1 tsp
    celery seed
  • salt & pepper to taste
  • 3-4 c
    chicken broth, thickened (or chicken gravy)
  • 4
    pie crusts (i make them with a top & bottom crust)
  • 1
    egg, beaten with water to make an egg wash

How To Make chicken pot pie

  • 1
    Preheat oven to 350.
  • 2
    Par boil the potatoes in salted water. Drain & add to other filling ingredients. Mix well.
  • 3
    Divide all filling ingredients into 2 equal amounts in bowls.
  • 4
    Place bottom crust into 2 oven safe bowls or deep dish pie plates.
  • 5
    Bake both crusts for 10 minutes. This will help keep the bottom crust from getting too soggy.
  • 6
    Remove from oven. Fill crust with the filling ingredients.
  • 7
    Pour the thickened broth over the ingredients.
  • 8
    Cover pies with the top crust. Brush lightly with the egg wash. Using a fork, poke several holes in the crust.
  • 9
    Bake for about 45 minutes, or until crust is golden browned.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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