Chicken Pot Pie

Chicken pot pie is a classic comfort food. A creamy chicken and vegetable filling is encased in a flaky pastry crust. It can be made ahead of time and reheated, or frozen and thawed for a quick and easy meal. Serve with a green salad or roasted vegetables for a complete meal.


  • 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
  • 1 large carrot, peeled and diced
  • 1 large stalk celery, diced
  • 1 small onion, diced
  • 1/4 cup (60 ml) all-purpose flour
  • 2 cups (500 ml) chicken broth
  • 1/2 cup (125 ml) milk
  • 1/4 teaspoon (1 ml) dried thyme
  • 1/4 teaspoon (1 ml) salt
  • 1/4 teaspoon (1 ml) black pepper
  • 1 (9-inch/23 cm) pie crust, store-bought or homemade


  1. Preheat oven to 375°F (190°C).
  2. In a large saucepan, sauté chicken, carrot, celery and onion in oil over medium heat until chicken is no longer pink and vegetables are tender. Stir in flour and cook for 1 minute.
  3. Add chicken broth and milk, and bring to a boil. Cook until thickened. Stir in thyme, salt and pepper.
  4. Pour chicken mixture into pie crust. Bake for 30 minutes, or until crust is golden brown.

Potential changes & improvements

For a richer pot pie, you can substitute the milk for cream. You can also add some frozen peas or corn to the vegetable mixture. To make a vegetarian pot pie, simply omit the chicken and increase the amount of vegetables.

What other food it works well with

Chicken pot pie goes well with a green salad or roasted vegetables.

Common Mistakes

Be sure to cook the chicken and vegetables until they are tender, but not overcooked. Overcooking will result in a dry pot pie. Also, be sure to use a 9-inch (23 cm) pie plate, as a smaller plate will result in a filling that is too thick and a crust that is too thin.

Nutritional Information

Serving Size: 1/6 of recipe (255 g)

Calories: 400

Fat: 21 g

Saturated Fat: 7 g

Cholesterol: 70 mg

Sodium: 600 mg

Carbohydrates: 30 g

Fiber: 1 g

Sugar: 3 g

Protein: 20 g


Wheat, milk, eggs

Leave a Comment

Your email address will not be published. Required fields are marked *