Recipe by Samantha Hamilton
"Easy, beginner pot pie that your family will love."
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ground black pepper
1 3/4 cups
chopped cooked chicken
1 (14.5 ounce) can
peas and carrots
1/2 (15 ounce) can
whole new potatoes, drained
1 (15 ounce) package
prepared double-crust pie pastry
I sauteed about 1/2 cup of chopped celery along with the onion and made this using fresh carrots and skipped the peas and potatoes because I was out. I have an onion hater in the house so I grated the onion using my microplane zester. Worked like a charm - he didn't detect the onions and I got the flavor I wanted! I chose fresh carrots because in my experience the canned vegetables seem to be mushy and fresh is best in my house. I really like store rotisserie chicken and using that cut down on time of having to cook it yourself. I also added about 1/2 teaspoon of sage for a little more flavor. I used chicken broth called for but I highly recommend using chicken stock. It is deeper in color and flavor. I thought this tasted ok. My husband liked it.
Came out absolutely perfect. Winter comfort food. If you're not too bothered about calories you should try this: I dismissed the milk and the chicken broth and instead added a can of Campbell's condensed chicken soup with a cup of water, the mixture was thick and creamy and even more chickeny! Really nice touch. This pie lasted me and my boyfriend dinner and 2 lunches for work the next day!
I will definitely be making this again and inviting people over to try :p
It was delish!!!! :) I made it gluten free and it was awesome:)
Just made this tonight with a few small modifications. I used a bag of frozen mixed veggies and I cut up Russett potatoes instead of the ones from the can. My husband said it was the best pot pie I've made yet.
GREAT,GREAT,GREAT, & Easy and I like easy making it again tonight, this time my family said to make everything but the crust & we will just put it over rice
Easy. Excellent. Delicious.
This was by far the BEST chicken pot pie I have ever made! Delicious!!
This was the easiest chicken pot pie I have ever made. My family really loves this. I did not have any canned carrots so when I boiled the chicken breast I added carrots to the water along with some chicken base. I also cubed a couple of potatoes as well and boiled with chicken and carrots. For the chicken stock I used the water I boiled chicken in.. Was outstanding.. Will definitely make again and again..
I use the sauce recipe for the gravy in my chicken and noodles.. Thank you Samantha for sharing this wonderful recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Chicken Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 232
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