Chicken Pot Pie IX

Chicken Pot Pie IX

Juanita Smith 1

A delicious chicken pie made from scratch with carrots, peas and potatoes. A delicious and heartwarming meal.

Modified from: Chicken Pot Pie IX


Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, potatoes, and peas. Add chicken stock to cover and boil for 15 minutes. Remove from heat, drain reserving liquid.
  3. In the saucepan over medium heat, heat butter. Stir in flour and seasonings. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Pre-bake bottom crust for 5 minutes.
  5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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The best chicken pot pie I've tasted!