Chicken Pot Pie


For  Single Recipe    (Makes One 9-Inch Pie)

--Vegetables To Be Sautéd:

Vegetables to be Boiled:



Pie Crust:


  1. Preheat oven to 425°. If you are using a convection oven choose convection bake at 400°.
  2. Heat olive oil in a frying pan.
  3. Add onions and carrots.
  4. Sauté until lightly brown which will give them a nice mellow flavor.
  5. Remove onion and carrots to a large mixing bowl.
  6. Boil potatoes until almost cooked through; 5 to 10 minutes.
  7. Drain potatoes and add to large mixing bowl.
  8. Boil frozen peas and corn for 5 minutes. Drain and add to mixing bowl.
  9. Add chicken to mixing bowl.
  10. Sprinkle salt over chicken and mix in with vegetables.
  11. In a small bowl mix together flour, salt, pepper, thyme, poultry seasoning, sage and paprika; set aside.
  12. In the same frying pan used to sauté onions and carrots; melt butter on medium-low heat.
  13. Add flour and spice mixture to melted butter.
  14. Using a whisk, mix the flour mixture into the butter until bubbly.
  15. Add chicken broth and milk to flour and onion mixture.
  16. Whisk thoroughly so that the flour mixture does not form flour balls.
  17. Turn heat up to medium/medium high stirring constantly, allowing the sauce to thicken. Turn off the heat.
  18. Add optional cheddar cheese, stir in with a wire whisk.
  19. Pour sauce over the vegetable and chicken mixture; mix well and set aside.
  20. Now you are ready to assemble your pie crusts. See Standard Pastry for a 2 crust pie.
  21. Place bottom crust in pie pan.
  22. Add the filling.
  23. Place top crust over filling and crimp edges together.
  24. Using a sharp knife, make slits in the top crust to allow steam to escape while baking.
  25. Bake in a regular oven at 425°. If you are using a convection oven, use the convection bake feature at 400°.
  26. Bake for 30 to 35 minutes or until crust is golden brown and the filling is beginning to bubble through the air slits.
  27. Cool for 10 minutes and serve.


Note: You can make the filling a few hours or even the day before and refrigerate until you are ready to assemble your pie.

I usually make a double recipe and refrigerate or freeze half the filling for a future meal.

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Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).