Chicken Pot Pie With Vegetables

Recipe for Chicken Pot Pie With Vegetables
Becky Luigart-Stayner


1 3-pound chicken, cut up
1 bay leaf
1 teaspoon salt
1-1/2 cups chopped carrots
5 small onions, quartered
1 cup fresh or frozen peas
1 cup chopped fresh mushrooms
1/2 teaspoon poultry seasoning
salt and pepper to taste
1/3 cup flour
1/2 cup milk
pastry for a single-crust 9-inch pie
1 egg yolk, beaten with 1 tablespoon water


Place chicken, bay leaf, salt, and 2 cups water in a 4-quart Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until chicken is tender. Strain broth, discard bay leaf, and return to Dutch oven. Cool chicken, remove meat, and cut into large chunks; set aside. Add carrots and onions to broth and cook, covered, until tender. Drain broth, add enough water to make 2-½ cups liquid, and return to Dutch oven. Stir in peas, mushrooms, seasonings, and chicken. Combine flour and milk and mix until smooth. Stir flour mixture into broth and cook over medium heat, stirring constantly, until mixture boils and thickens. Pour hot mixture into 2-quart casserole.

Roll out pastry to fit top of casserole. Cut slits in top. Place crust over chicken mixture and trim edge, leaving enough to form a ridge. Flute edge and brush with egg wash. Bake at 400 degrees F for 30 to 35 minutes, until crust is golden and filling is bubbly.


6 servings

Reader Comments

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Chicken Pot Pie

For a real easy crust, use a package of (8) crescent rolls. 4 for the bottom crust, 4 for the top. Don't roll out, just place in bottom and top as is. Cook everything together.

pastry and filling

Think I would add a half cup of celery and some frozen peas or 2 TBSP chopped, fresh parsley. I love Chicken potpie. The best crust I ever made for one was when I found, at the last minute, I did not have enough shortening. I substituted sour cream for 1/3 of the called-for shortening. Rolled it out thicker than usual, cut a round that allowed steam to escape around the edges and it was tender and delicious. Now I make the crust that way all the time.

Chicken Pot Pie

I always use a bottom crust. It a recipe from my Mum, a cream cheese pastry crust for top and bottom. I don’t precook it p, just put all the ingredients together and bake. Turns out delicious every time, might have to cook one tonight! Yum!

Chicken Pot Pie

Would it be possible to line the casserole first with a savory French style pastry, prick it all over with a fork, then chill for 30 mins before blind baking it at 375 for 20-30 mins. You could still be working on the filling and then allow the pre-baked bottom crust to cool to room, along with the cooked filling. You could easily then add the same type of pastry for the topping. It would adhere perfectly with a cooked and cooled filling, and would then bake for the suggested time for a golden top pastry and bubbling hot filling. This is how I do it and I think people appreciate a bottom crisp, flaky pastry. Cheers, Mark

chicken pot pie recipe

The Editors's picture

Thanks sounds lovely and delicious, Mark. Thanks for sharing.

Nutritional Info

Would be nice to know the nutritional inforatin for this chicken pot pie. Any trans fat for this recipe ?

recipe for chicken pot pie

The Editors's picture

Hello, Jeannie. The trans fats will depend on the pie pastry you choose to use.

Individual pies are good too

I have tried a similar recipe to create individual pies using puff pastry, they were deliscous. Thanks for the recipe

Can't waitv2 try...I have all

Can't waitv2 try...I have all the ingredients 4 this!!

Can't wait to try this

Can't wait to try this chicken pot pie.