Recipe By Wendy
Rating
Published Jun 8th
Prep 20m Cook 25m Additional - Ready In 45m
Servings 1 - 9 inch pie Calories 735.6

Inexpensive, easy to make, and delicious chicken pie!

Recipe Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 1 large carrot, shredded
  • 1 large potato, shredded
  • 1 teaspoon dried minced onion
  • 2 tablespoons margarine
  • 2 cups cubed, cooked chicken
  • ½ cup chicken broth
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
  2. 2 In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.
  3. 3 Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.
  4. 4 Bake in the preheated oven for 20 to 25 minutes, or until golden brown.

Nutrition Facts

  • Calories 735.6
  • Carbohydrate 59.3 g
  • Cholesterol 54.6 mg
  • Fat 44.1 g
  • Fiber 5.9 g
  • Protein 24.9 g
  • Saturated Fat 10.8 g
  • Sodium 1176 mg
  • Sugar 1.9 g

Reviews

  1. My family did not care for this recipe. It was dry and had no gravy in it. It was too bland.
  2. great place to start! also just a note for the folks who keep complaining that it had no gravy or that it's not a good chicken POT pie...well that's the thing. it's not a POT PIE. it's chicken pie. pot pie has a gravy chicken pie does not.
  3. worst chicken pot pie I have ever tasted. I must have done something wrong because it was inedible and we had to go to McDonalds!
  4. As written a four - but as made a 5-star. My husband made this for me it was excellent. He used 1 cup of broth added two stalks sliced celery only used 3/4 tsp salt and used fresh onion not minced. The recipe fails to mention time needed to saute the chicken (or assumes you're - Read more ...
  5. I made this exactly as the recipe called for and absolutely loved it. My husband found it a little bit dry so the next time I made a roux and added that to the mix before baking and this time we both loved it! This is a definite keeper!
  6. I really enjoyed it! Lots of room to play around with this easy-to-follow recipe.
  7. I made quite a few changes but this was such an awesome beginning recipe that I gave it 5 stars. Here's what I did: Sauteed the chicken in olive oil with an onion and two crushed up bay leaves. In another pan sauteed in olive oil 2 shredded carrots and 4 medium-sized shredded potatoes plus - Read more ...
  8. I shredded the vegetables with a food processor including some onion instead of the onion powder. I also added about a cup of cheese and additional chicken broth. Shredding that way is faster than chopping and cooking them is a lot faster too. In addition my kids found the shredded veggies more palatable.
  9. I added more broth and I found it delicous.

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