Ingredients at Firehouse Pantry
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Chicken Pot Pie
Classic savory meat pie with plenty of
vegetables and a delicious sauce. The left-overs
are almost better than the first time around!

Recipe Created By: Mary Kolling & Robbie
Prep. Time: 1:00
Serves: 8

1 lb. boned, skinned chicken OR turkey breast meat - cubed
2 med. carrots - sliced thin
1 rib celery - sliced thin
1 cup frozen peas
1/3 cup butter OR margarine
1 med. onion - chopped
1/3 cup all-purpose flour
2/3 cup milk - low-fat okay
2 tsp. chicken soup base OR 2 chicken bouillon cubes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
(2) 9" un-baked pie crusts
1 Tbls. butter OR margarine

Ingredients at Firehouse Pantry


-Place chicken/turkey, carrots, and celery in a 2-quart saucepan. Pour just enough water over to cover all. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Add peas to pot and simmer for 1 minute.
-Drain water from pan, reserving 2 cups of the water; set aside meat and vegetables.
-In a 2-quart saucepan over medium heat, cook onions in 1/3 cup butter until soft; stir in flour; slowly whisk in reserved water and milk; stir in soup base/bouillon, salt, pepper, and celery seed. Simmer sauce until thick; remove from heat; set aside.
-Center one pie crust in a lightly greased 9" pie plate; spread cooked chicken and vegetables evenly into crust; pour prepared sauce into crust.
-Center second pie crust over pie; fold over edges and pinch with a fork to seal; and prick holes in top of crust.
-Bake in a 425 degree oven for 20 minutes. Cover edges of pie with aluminum foil and bake an additional 10-15 minutes, or until crust is golden brown.
-Rub 1 Tbls. butter over top of hot crust. Cool for 10 minutes before cutting.

15 Visitor Comments About This Recipe
  • Just wanted to let you know that this is THE BEST chicken pot pie I have ever made. It's quick and easy and taste just DELICIOUS. The sauce is delectable and boiling the veggies in the chicken broth gave them such a good taste. Thanks for posting such a GREAT recipe!! It has been enjoyed by all!

  • My daughter and I made this recipe together with just a small alteration. We didn't have celery seed, so we used celery flakes (which are good), didn't have an onion so used minced onion. Our chicken breast was frozen so we put it on to boil and took only 45 mins. This was a spur of the moment idea my daughter craved. We found yours and sounded delicious and was step by step simple. Since we had made so much, we doubled up on the recipe and have put one in the freezer for another night!!! Also, the aroma throughout the house had everyone anxious before it ever came out of the oven. Thank you for SHARING...the family THOROUGHLY SAVORED EVERY BITE!!!

  • LOVED IT!!! This was awesome! There were no leftovers, next time I'll make sure to double the recipe. I wanted it to be fast so I didn't use any pastry on the bottom, just put the chicken/veggie mix in a corning ware and covered it with Pillsbury Crescent Roll mix--it was out of the oven in 12 minutes!!! This is definitely a new family favorite!!

  • I just made your Chicken Pot Pie recipe for the second time. I love it! It's simple, using ingredients I usually have on hand yet it tastes as if I've slaved for hours. Thanks for posting it.

  • My step mom isn't the best of cooks, so whenever I visit my dad, he asks me to make this. Everyone loves it and it's pretty easy to make for such a hearty, homemade meal. I'm baking one right now as I type these comments for my husband to be. I use Pillsbury refrigerated pie crusts to make it easier.

  • made your chicken pot pie .big favorite in our house as well as several other recipes. they are simple and good.

  • This recipe was fantastic! I have never made a chicken pot pie before and found this recipe simple.

  • This is a wonderful recipe! It's easy to make and delicious to eat. I won't be buying Marie Callender's frozen pot pies anymore. :) I followed the recipe exactly except I only used a tsp. of chicken base instead of 1 Tbl. Even though I use a good brand of chicken base that doesn't have salt as the first label ingredient, I didn't want to make it too salty. This is a keeper. I'll have to try out some other recipes on your site since this one turned out so well. Thanks for your wonderful site.

  • This was the first time I've made chicken pot pie and it came out so good! I made it for my aunt, who I cook for weekly and she called to tell me that I'd outdone myself - those were her exact words! I added sliced mushrooms and some diced garlic to the saute. This added a great flavor to the sauce.

  • This recipe was delicious! I'm a pretty good cook and have tried MANY recipes for chicken pot pie but this one wins hands down! I did double the recipe and added 3 cloves of minced garlic to the onion, the gravy was perfect! My children loved it and what a great meal for the fall! Thanks so much for sharing! This one goes in the recipe vault for sure.

  • I made the chicken pot pie last night and my husband and I think it is fantastic. He even had some for breakfast this morning. I have bookmarked your web site and will check there whenever I'm looking for a good recipe.

  • Wonderful recipe. I double the recipe and freeze one for another meal.

  • Thank you so much for sharing your Chicken Pot Pie recipe. My husband said it was the best he has ever tasted! He said that I could make it for him any time! Even my 11 year old son raved about it, peas and all! Thanks for a great, traditional, comfort-food pot pie!

  • Made your Chicken Pot Pie last night. It was fantastic!!! I had roasted a chicken a couple of days earlier and we always have leftovers. I cut up the breast and then pretty much followed the recipe. Only made a few changes and additions. I used chicken broth instead of the water, added some Summer Savory to the sauce and some diced potatoes in with the carrots and celery when I par boiled them. Again, a big big hit. Thank you.

  • nice, one modification, I rubbed a bit of BBQ spice and pre-cooked a chicken breast on a kettle grill with a few hickory chips...sweet.

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