Donald'S Chicken Pot Pie
A hearty chicken pot pie featuring tender cooked chicken and a creamy vegetable filling, topped with flaky pastry—perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Saute onion, celery, and carrots in margarine for 10 minutes.
- Add flour to the sauteed mixture, stirring well.
- Cook for 1 minute, stirring constantly.
- Combine chicken broth and evaporated milk; gradually stir into the vegetable mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in salt and pepper.
- Add chopped cooked chicken, stirring well.
- Pour the chicken mixture into a shallow 2-quart casserole.
- Top with pastry and cut slits for steam.
- Bake at 400°F for 40 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're short on time, rotisserie chicken makes a great substitute for cooked chicken. You can also add frozen peas or corn for extra vegetables. If you prefer a gluten-free option, substitute the plain flour with a gluten-free flour blend.
Serving Suggestions
This chicken pot pie is perfect served with a side salad or steamed vegetables. For a heartier meal, pair it with garlic bread or a warm biscuit. It also complements nicely with potato soup, making for a comforting dinner option.
Storage & Reheating
Leftover chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until heated through, about 15-20 minutes. If the crust starts to brown too much, cover it with foil to prevent burning.
Nutrition & Diet Analysis (per serving)
Each serving of Donald'S Chicken Pot Pie contains roughly 599 calories, with 11g protein, 92g carbohydrates, and 24g fat. It is an excellent source of vitamin A (306% of the Daily Value), dietary fiber (79% of the Daily Value), and vitamin C (53% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1951mg per serving (85% 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 use frozen vegetables instead of fresh?
Absolutely! Frozen mixed vegetables can save time and still provide great flavor. Just make sure to thaw and drain them before adding to the pot pie mixture to avoid excess moisture.
What type of pastry is best for the top?
A flaky pie crust works best for a classic chicken pot pie. You can also use puff pastry for a lighter texture. If you're short on time, store-bought pastry can be a convenient option.
How can I make this dish ahead of time?
You can prepare the filling a day in advance and store it in the refrigerator. Just assemble the pot pie with the pastry and bake it when you're ready to serve. This makes it a great choice for meal prepping!
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).