Chicken Pot Pie II Recipe -
Chicken Pot Pie II Recipe

Chicken Pot Pie II

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"This is a very hearty and flavorful pot pie!!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
  2. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
  3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, 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, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and 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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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2003

I made this in a pinch, not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup but the flavor greatly surpasses the "easy" one. (not that this is difficult at all, it just takes a few more minutes to prepare.) Very tasty, VERY creamy! My husband, who loves chicken pot pie said this was the best he had tasted. I agree. Thank you for your recipe. NOTE: I use two crusts: one on top, one on the bottom. It does increase the fat and calories but the taste is worth the extra time on the treadmill!!! You may have to add to the cooking time with two crusts. I just judge by the appearance of the top and the bottom is always done.

Most Helpful Critical Review
Feb 07, 2011

I only give this three stars because it was so bland. I really loved the texture and the ingredients, and I followed the recipe to a 'T'. But after it came out of the oven, both my husband and I reached for the salt, just to give it some taste. I'm not sure how to add more flavor to this, but I'd love to make this again!

Jan 21, 2006

10+++Stars. Restaurant quality and better. First I baked two pie crusts(Pillsbury-ready crusts..much easier) in 9 inch pie plates. Then I made the filling. I used 1 can chicken broth w/roasted veg flavoring to cook chicken. I added more like 5 tbs of butter to cook the onion/celery-I used a heaping 1/3 cup flour and added the whole can of broth and like 3 cups of milk/heavy cream mixture. I wanted alot of sauce to make sure it was plenty of liquid. I used corn, peas, cooked cut up carrots and potatoes(microwave cooks potatoes in no time), and salt and pepper to taste. I then poured my pot pie filling in the pie plates and topped with bisquick mixture(makes a great thick top crust-1 cup bisquick, 1/2 milk and 1 egg mix and pour on top) then cooked for 30 minutes. OH MY!!! DELICIOUS. I think the flavored chicken broth added such wonderful flavors. I've found a keeper with this recipe!

Jul 23, 2003

This was one of the most delicious recipes for Chicken Pot Pie-worth the work. I served this to my mother in law and husband and they both loved it. It takes a little bit extra work, but it's well worth it!

Feb 20, 2003

Excellent - one of the best around. Instead of milk - I used whipping cream (made it much richer tasting). Also - DON'T USE FROZEN VEGS - pick up red potatoes, fresh carrots, and fresh green beans - but blanch them (the potatoes a little longer). VERY VERY GOOD!

Mar 01, 2006

This is what a real pot pie should taste like. I subbed cut up rotisserie chicken, puff pastry for the crust, and added diced par-cooked potatoes. I would disagree with reviewers who subbed/added creamed canned soups to the sauce. The sauce is what makes this pot pie authentic. Absolutely the best comfort dish we've had all winter!

Oct 04, 2006

FAB-U-LOUS!!!!! Very tasty. I followed some of the previous suggestions and used light cream instead of milk and added potatoes, salt & pepper. I skipped the herbs because I didn't want them to over-power the dish. I would not reccommend using any kind of canned soup as some reviewers suggested. If you follow the instruction, this sauce tastes authentic, restaurant quality. This recipe is a little bit of work to make during the week, so I prepared the filling the night before. Added the crust the next night and cooked for 45 minutes.

Nov 01, 2003

Easy recipe, spouse loved it! I actually made them in single souffle ramekins (put these on a baking sheet for overflow) so each of my guests had their own pot pie.


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  • Calories
  • 666 kcal
  • 33%
  • Carbohydrates
  • 47.8 g
  • 15%
  • Cholesterol
  • 177 mg
  • 59%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 51.4 g
  • 103%
  • Sodium
  • 1056 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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