Season 5 Episode 6 | Chicken Pot Pie Recipe

by Halalfoodhunt Jul 31, 2015

Halalfoodhunt   chicken pot pie recipe

Inviting some guests over for a meal? Bake this goody Chicken Pot Pie to make it the main topic of the gathering.

Serves 4


  • 2 Cups Potatoes peeled and diced
  • 1 3/4 Cups Carrots sliced
  • 1 Cup Butter cubed
  • 2/3 Cup Onion chopped
  • 1 Cup All Purpose Flour
  • 1 Teaspoon Dried Thyme
  • 3 Cups Chicken Broth
  • 1 Cup peas frozen
  • 1 Cup Corn frozen
  • 2 Packages Pie Pastry refrigerated, (14.1 ounces each)
  • 1 1/2 Cups Milk Not Included
  • 4 Cups Cooked Chicken cubed, (Not Included)
  • 1/2 Teaspoon Salt Not Included
  • 2/3 Teaspoon Pepper Not Included


  1. Preheat oven to 200 degrees celcius.
  2. Place potatoes and carrots in a large saucepan, add water to cover. Boil.
  3. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisptender; drain.
  4. Heat butter in a skillet over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended.
  5. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
  6. Stir in chicken, peas, corn and potato mixture; remove from heat.
  7. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims.
  8. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  9. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

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