More Great Recipes: Main Dish | Poultry

Chicken Pot Pie

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Member since 2008

Serves | Prep Time | Cook Time 25


1 cup frozen peas
1 cup frozen corn, or fresh
3 medium red potatoes, diced up and slightly cooked
3 garlic cloves, minced
1 cup cooked, diced carrots
1 medium onion, diced
1 rotisserie-style chicken, boned and cut up
1 beaten egg

After cooking the potatoes, salt and pepper them. Sauté the onions and garlic in a small amount of butter until translucent. Mix the potoatoes, peas, carrots, corn, and onions.

Set aside.

In a large pan melt one stick of butter.

Add ¾ cup of flour, whisking until smooth.

Add 2 ½ cups of chicken stock.

Bring to a simmer.

Cook a few minutes until thick.

Add two tablespoons of a good chicken base.

Do not use bouillon cubes.

Add ½ cup whipping cream, 1 dash of hot pepper sauce, salt and pepper to taste.

Carefully stir in the chicken and vegetables. Place in casserole or individually casseroles and cover with a pastry crust.

Brush with the beaten egg and sprinkle with salt and pepper.

Bake at 375 degrees for 20 to 25 minutes.

Pairs Well With


I found this recipe in a southern cookbook and changed a few ingredients. This is sooo good. You can use store purchased pie crusts or make your own. Sometimes I make small ones in ramekins. These can also be frozen.

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