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  • - small potatoes
  • - tiny carrots
  • - tiny onions
  • - pastry to fit casserole dish, top and bottom
  • - chicken pieces
  • 4 tablespoons - oleo
  • 4 tablespoons - flour
  • 2 cups - mixed stock
  • - milk and cream, for thickening
  • -
  • - chives, powdered ginger, thyme, optional, for seasoning, to taste
  • Directions:

    Cook small potatoes, carrots, and onions until tender.

    Roll out pastry to fit casserole dish, allowing an extra inch all around.

    Cook chicken until tender; remove bones.

    Place vegetables and chicken in casserole. Season.

    Melt oleo with flour; stir and add stock, milk and cream. Stir until thick. Season with any or all: chives, powdered ginger, a bit of thyme.

    Pour hot gravy over chicken in casserole. Adjust pastry cover over all and slit for steam vents.

    Bake at 400 degrees F for 30 minutes.

    Brief Description

    Cooked vegetables and chicken in a creamy sauce, baked between pie crusts for a filling, hearty meal.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 45 min
    Cook Time: 1 hour(s)

    Posted By:


    Posted On:

    November 1, 2018

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