Carolyn'S Chicken Pot Pie
Carolyn's Chicken Pot Pie offers a comforting blend of tender chicken, mixed vegetables, and a rich, creamy filling encased in a flaky crust. Perfect for family dinners or cozy gatherings, it combines savory flavors with a golden, buttery top for a satisfying meal.
Ingredients
- 1/2 cup chopped onion ⓘ
- 1/4 cup margarine or butter
- 1/2 cup all-purpose flour ⓘ
- 1 tablespoon instant chicken bouillon granules ⓘ
- 1/2 teaspoon poultry seasoning ⓘ
- 1/8 teaspoon pepper ⓘ
- 2 cups milk ⓘ
- 3 cups chopped chicken ⓘ
- 1 Pillsbury pie crust ⓘ
- 1 (10 oz.) package frozen peas and carrots ⓘ
- 1 (4 oz.) can sliced mushrooms ⓘ
- 1/4 cup snipped parsley ⓘ
- 1 egg ⓘ
- 1 teaspoon water ⓘ
Instructions
- In a large saucepan, cook chopped onion in butter until tender, but do not brown.
- Stir in flour, instant chicken bouillon granules, poultry seasoning, and pepper.
- Add milk all at once and cook until thickened and bubbly, stirring continuously.
- Stir in chopped chicken, frozen peas and carrots, sliced mushrooms, and snipped parsley.
- Season with salt and pepper to taste.
- Pour hot filling into a casserole dish.
- Place the pie crust on top of the filling.
- Flute the edges and cut slits in the top crust to allow steam to escape.
- Combine beaten egg and water; brush over the top crust.
- Bake in a preheated oven at 450°F for 15 to 20 minutes or until the crust is golden brown.
Tips & Substitutions
For a richer flavor, consider using chicken thighs instead of breast meat. If you're short on time, rotisserie chicken makes a great substitute for the chopped chicken. You can also use fresh vegetables if you prefer over the frozen peas and carrots. To enhance the filling, add a splash of white wine or a teaspoon of garlic powder.
Serving Suggestions
Serve the chicken pot pie with a simple side salad or steamed green beans for a balanced meal. A glass of chilled white wine pairs beautifully with this dish, enhancing the comforting flavors. For a heartier spread, consider serving it alongside Golden Brown Oven-Fried Chicken for a delightful chicken-themed dinner.
Storage & Reheating
Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in an oven preheated to 350°F for about 20 minutes or until heated through. You can also microwave individual portions for about 2-3 minutes, but the crust may not retain its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Carolyn'S Chicken Pot Pie contains roughly 985 calories, with 23g protein, 124g carbohydrates, and 55g fat. It is an excellent source of iron (222% of the Daily Value), calcium (103% of the Daily Value), and dietary fiber (75% of the Daily Value). Note that it is relatively high in sodium, at 687mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pot pie ahead of time?
Yes, you can prepare the filling and assemble the pot pie a day in advance. Just cover it and refrigerate. When ready to bake, add a few extra minutes to the cooking time, as it will be cold from the fridge.
Can I freeze chicken pot pie?
Absolutely! After assembling it, cover the pie tightly with plastic wrap and then foil. It can be frozen for up to 3 months. When ready to bake, thaw it overnight in the fridge and bake as directed.
What can I substitute for the pie crust?
If you prefer a healthier option, you can use a phyllo dough or even a mashed potato topping. Alternatively, a biscuit topping can provide a delightful twist and is a popular choice in many chicken recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).