Chicken Pot Pie - Raquel's Version

Chicken Pot Pie - Raquel's Version

RL5 0

"Major comfort food! Lots of goodies in this one! Chicken, potatoes, onions, carrots, spinach, peas and corn. Makes one 9 x 13 or 2 round pies. Perfect for a potluck or 2 rounds pies...Eat one now and the other later!"


1 1/2 h 16 servings yields One 9x13 or 2 round pies
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees.
  2. Heat olive oil & butter in a dutch oven over medium heat until melted.
  3. Saute, garlic, onion, potatoes and carrots for 7 minutes, add spinach, peas and corn and cook another 5 minutes.
  4. Gradually add flour to the sauteed mixture, stirring until well blended (a minute or two)
  5. Stir in broth and milk.
  6. Add salt, pepper, thyme, chile pepper and continue to stir until thickened and bubbly. Remove from heat.
  7. Prepare your pie crust for one 9x13 (you'll need 2 pie crusts to line the bottom and two for the top -- I place one complete circle crust in the middle and the 2nd crust I cut in half the put one to the right and left); or prepare or two 9" pies.
  8. Prick the bottom of the pie crust and spoon in filling.
  9. Roll out the remaining 2 pie crusts, and pinch (flute) with the bottom crust.
  10. Brush with egg white and cut slots to allow venting.
  11. Bake for 45-50 minutes until golden brown. (You may want to put foil on the bottom to catch any spillage.)
  12. A side salad and voila every one is enjoying a great meal!!
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Not your regular boring chicken pot pie. Not spicy; the crushed red pepper and thyme truly complimented each other! This will definitely become a family favorite!!