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4.34 from 3 votes

Chicken Pot Pie (make one freeze one, with vegetarian version)

Prep Time15 minutes
Total Time15 minutes
Servings: 12

Ingredients

  • 2 medium potatoes peeled anc cut into 1in pieces
  • 3 medium carrots cut into 1in pieces
  • 1 medium onion
  • 1 rib of celery
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 6 Tbsp all purpose flour
  • 3 cups chicken or veg broth for veg version
  • 4 cups cooked chicken meat shredded or cubed (or Morning Star Chik'n Strips, cooked and cubed)
  • 2/3 cups frozen peas
  • 1/2 cup plus 1 Tbsp heavy cream divided
  • 1 Tbsp minced parsley
  • 1 tsp garlic salt
  • 1/4 tsp pepper
  • 1 package 15 oz refrigerated pie pastry
  • 1 egg

Instructions

  • In a large pot, add butter, oil , potatoes carrots, onion and celery.
  • Saute until tender.
  • Stir in flour until blended.
  • Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened.
  • Stir in peas, 1/2 cup cream parsely, garlic salt and pepper.
  • Stir in chicken (or fake chik'n).
  • Spoon into two ungreased 9 in pie plates.
  • In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
  • Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges.Cut slits in pasty to vent.
  • Brush top of pies with egg mixture. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.

Notes

NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350, remove foil. Bake 55-60 minutes longer or until golden brown.