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Chicken Pot Pie Recipes

Chicken Pot Pie Recipes That'll Actually Make You Want to Cook

Chicken pot pie is a wholesome and tasty main course dish. The combination of chicken, vegetables, and short crust pastry can be a very satisfying meal in itself.
Kanika Goswami
Last Updated: Jul 14, 2017
The chicken pot pie recipe is very delicious, because of all the cream and cheese that goes into the pie.
Creamy Chicken Pie
You need:
  • Chicken Breast, (cooked and shredded) 1.10 lbs.
  • Broccoli, (chopped) 1 cup
  • Onion, (chopped) ½ cup
  • Egg, 1
  • Carrots, (shredded) 2 tbsp.
  • Celery, (diced) 2 tbsp.
  • Cheddar (grated), ½ cup
  • Cream cheese, ⅓ cup
  • Parmesan (grated), ¼ cup
  • Salt, ½ tsp.
  • Pancake Mix, 1 cup
  • Cream of Chicken Soup, 2 cups
  • Skimmed Milk, 1 cup
  • Vegetable Oil, 1 tbsp.
Pour the chicken soup and ½ cup skimmed milk into a large pan. Add the onion, cream cheese, celery, carrots, and Parmesan cheese. Add salt and cook by stirring over low heat, till the cream cheese melts. Stir in the chicken pieces with the broccoli and mix well. Pour this mixture in an appropriate baking dish. Now mix together the egg, vegetable oil, and ½ cup milk. Add to this, the pancake mixture and blend well. Spoon this batter over the chicken mixture in the baking dish. Bake for about half an hour, uncovered, at 375° F. Savor the creamy, cheesy texture, once a brown top is visible, and the pot pie is ready to serve.
Healthy Chicken Pot Pie
More vegetables in the pot pie make it an even more interesting dish. Accordingly, the cheesy bits can be replaced largely by healthy options like vegetables and greens.

You need:
  • Chicken, (cut into pieces, but with bones) 1
  • Celery, (chopped) 2 cups
  • Frozen Peas, (softened) 1 cup
  • Carrots, (diced, parboiled) 1 cup
  • Cubed Potatoes, (boiled and peeled) 3
  • Mushrooms, (sliced) ½ cup
  • Red Bell Pepper, (chopped) ¼ cup
  • Flour, ⅓ cup
  • Chicken Broth, 2 cups
  • Cream of Chicken Soup, 1 can
  • Milk, 1 cup
  • Margarine, 2 tbsp.
For the crust:
  • Flour, (self-rising) 1 cup
  • Margarine, (melted) 1 stick
  • Milk, 1 cup
Cook the chicken and celery together in water, and retain the broth. Dice the chicken. For the sauce, melt the margarine in a pan and stir with the flour. Then quickly add the chicken broth to this roux, and stir well till the sauce thickens. Then add the chicken soup and milk, mixing well. To make the topping crust, mix together the self-raising flour, margarine, and milk, forming a batter. Now arrange the pieces of chicken and vegetables in a baking dish. Pour the sauce over this. Then spoon the crust batter on top and bake at 350° F, till the top is golden brown.
A good idea is to get the ready-made pastry crust from the market. With the same ingredients for vegetables, meat, and even the sauce; the pot pie becomes much easier to cook. After pouring the filling and sauce inside a deep baking dish, roll out the pie crust mix and place over the top. Crimp the edges to cover the dish but remember to cut steam vents in this crust. If there is excess pastry mix, roll out into strips, and arrange into lattice work on top of the crust.
A number of decorative shapes can be made with this pastry mix. After covering the dish with desired topping crust, brush with beaten egg and then bake at 375° F for about 45 minutes. The pie will then be sufficiently brown and succulent.