Best Chicken Pot Pie Ever

(from cscnfa’s recipe box)

I can’t get enough of this stuff.

Source: RecipeThing user Wendielu (from RecipeThing user Kella)

Categories: not tried


  • 1 rotisserie chicken (cooked from the grocery store)
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cup of heavy cream
  • 3 tablespoons butter
  • 1 onion chopped
  • 1 cup chopped celery
  • 1/3 cup all purpose flour
  • 1 medium red potato, cubed with peel on
  • 1 cup of fresh green bean, stemmed and cut in half
  • 2 carrots, sliced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • Package of pie crusts (probably Pillsbury). Get the one with 2 crusts, for a 9 inch
  • 1 egg beaten
  • NOTES: Please note, you can use milk instead of the heavy cream, but it comes out a bit better with the heavy cream (it’s more watery with the milk). If you want to cut down on calories and fat, I suggest half and half. It’s actually fairly healthy though
  • Use whatever veggies you like. Don’t worry if you don’t like the ones in the ingredients. You can use anything. Just make the measurements the same


  1. Remove chicken from the bones (easier to do when still warm), and cut up. Set aside. I cheat with the rotisserie chicken, because it is way easier, and it tastes better.

  2. Steam carrots and green beans together until fork tender. Boil the cubed potato (I cheated…once the carrots and green beans were done, I removed the steamer basket, and threw the potato into that boiling water).

  3. Combine the heavy cream and chicken broth and set aside

  4. In a saucepan, melt butter or margarine over medium heat. Add the onion and celery. Sauté, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, potatoes, parsley, salt and pepper, and thyme. You should already have the bottom crust in the bottom of your pie plate or casserole dish.

  5. Preheat oven to 400

  6. Place second pastry on top of casserole. Cut a few slits in the pastry to let it breathe. Flute edges by pinching together. Brush pastry with beaten egg.

  7. Bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

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