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Easy as 1, 2, 3 chicken pie recipe

Easy as 1, 2, 3 chicken pie recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pie
  • Easy chicken pie

A taste sensation destined to set your taste buds alight. Serve with a salad or seasonal vegetables for a complete meal.

37 people made this

IngredientsServes: 4

  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1/2 packet bacon
  • 15g butter
  • 1 splash vegetable oil
  • 30g plain flour
  • 250ml chicken stock
  • 120ml milk
  • 2 large cooked chicken breast fillets
  • 1 packet puff pastry sheets
  • 1 egg, lightly beaten

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat the oven to 200 C / Gas 6.
  2. In a food processor, combine the onion, carrot and bacon and process until finely chopped.
  3. In a saucepan over a medium heat, melt the butter and warm the oil. Add the onion and bacon mixture and cook and stir until soft, about 4 minutes. Sprinkle in the flour and give a good stir. Gradually add the stock, stirring continuously, then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid. Finally add in the cooked chicken and mix well. Transfer to a large pie dish.
  4. Cut the pastry to match the circumference of the pie dish and place over the chicken, making sure to push the pastry into the edges (if you prefer to make this like a more traditional pie you can line the pie dish with the rolled out pastry before putting in the filling). Brush with an egg wash.
  5. Bake in the preheated oven for 25 minutes or until golden brown and piping hot. Remove from the oven and enjoy!

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Fantastic meal and easy to make. Really injoyed it.-17 Sep 2015

Weight Watchers Friendly Chicken Pot Pie – 2 Ingredient Dough Recipe

Weight Watchers Chicken Pot Pie will remind you of your grandmas cooking, without all the extra fat and butter! This casserole is easy to make and uses 2 ingredient dough! Only 2 Smartpoints per serving on Blue and Purple!

This 2 ingredient dough chicken pot pie is simply amazing, whether you're on Weight Watchers or not! Is Weight Watchers working for you? If it's not, check out my latest post. Still, haven't signed up? Learn how to do Weight Watchers for free. Weight Watchers chicken pot pie really reminds me of comfort food, which is sometimes a no-no. So this usually does the trick when I am craving starches or just home cooking.

If you don't use cast iron pans, I HIGHLY recommend them. I have shopped for years for cookware that lasts. I always wanted nonstick, that is until the Teflon starts chipping off. Then I swapped to stainless steel, which in my opinion almost everything I cook on the stovetop sticks! That's when I decided to try cast iron. Cleaning them is super easy! They are durable and easy to season. Plus if you like camping, you can throw them in for the trip! This is my FAVORITE brand, totally worth purchasing!

I don't know if you have tried cooking with 2 ingredient dough yet, but it is a GAME CHANGER! I have a full guide that includes recipes, along with tips and tricks. But just to list a few you can make: bagels, pizza, empanadas, and donuts! Oh yeah, don't forget to try the cinnamon rolls for only 1 point!!

Recipe Summary

  • 2 (14.1-oz.) pkg. refrigerated piecrusts
  • 1/2 cup (4 oz.) unsalted butter, divided
  • 2 (6-oz.) boneless, skinless chicken breasts
  • 8 ounces cremini mushrooms, quartered
  • 1 1/2 cups diced russet potato (about 1 small)
  • 1/2 cup chopped yellow onion (from 1 onion)
  • 1/2 cup diced carrot (about 1 small)
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons finely chopped garlic (about 3 garlic cloves)
  • 2 teaspoons chopped fresh oregano
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken stock, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup frozen green peas
  • 1/2 cup heavy cream
  • 1 large egg yolk
  • 1/2 teaspoon water

Preheat oven to 400°F. Let piecrusts stand at room temperature 15 minutes. Unroll 2 piecrusts onto a lightly floured surface. Cut 3 (5-inch) circles from each crust. Gently roll each circle into an 8-inch round. Coat 6 (12-ounce) ramekins with cooking spray. Gently fit 1 piecrust round into each ramekin, lining the bottom and sides. Gently crimp dough over the top edge of ramekin to secure it. Prick dough with a fork along bottom and sides. Place ramekins on a rimmed baking sheet, and bake in preheated oven until lightly browned, 13 to 16 minutes.

Melt 2 tablespoons of the butter in a large skillet over medium-high. Add chicken cook until done, 5 to 6 minutes per side. Remove from pan let stand 10 minutes. Shred the chicken.

Add remaining 6 tablespoons butter to skillet. Add mushrooms cook, stirring occasionally, 5 minutes. Add potato, onion, carrot, thyme, garlic, and oregano to skillet cook, stirring occasionally, until onions are tender and lightly browned, 7 to 8 minutes.

Whisk together flour and 1/2 cup of the stock in a small bowl, and add to skillet. Stir in salt, black pepper, crushed red pepper, and remaining 2 cups stock bring to a boil. Reduce heat to medium, and simmer 5 minutes, stirring occasionally. Stir in peas, cream, and shredded chicken. Transfer mixture to a bowl, and cool 10 minutes.

Stir together egg yolk and water in a small bowl. Unroll remaining 2 piecrusts onto lightly floured surface. Cut 3 (5-inch) circles from each piecrust. Gently roll each circle into a 5 1/2-inch round. Fill each ramekin with about 3/4 cup chicken mixture, pressing down to level mixture. Top each ramekin with 1 (5 1/2-inch) dough round, pressing to seal to bottom crust. Brush tops with egg mixture, and, if desired, top with leaf cutouts or rounds from extra dough. Cut small slits in tops of dough to vent steam. Bake at 400°F until golden brown, 22 to 25 minutes.

Chicken Pot Pie

Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. With a flaky, buttery crust, it's comfort food at its finest. And whiles it's a dish that you can easily source, pre-made, in almost any grocery freezer aisle, we strongly believe that making your own, from scratch, is worth it a thousand times over.

Do you have to make your own pie crust?

Definitely not. Store-bought refrigerated dough will work just fine. However, if you have the time, this flaky homemade recipe won't let you down.

How do you make sure your bottom crust doesn't get soggy?

It's all dependent on the filling&mdashit can't be soupy! Instead, it should be thick when it comes off the stove too much chicken broth and you'll run the risk of it seeping through your crust before it's baked.

Can you freeze the pot pie?

Absolutely! You can make the filling up to a day in advance and you can freeze a whole unbaked chicken pot pie for up to two months.

Can I use rotisserie chicken?

Yup! We love turning to rotisserie chicken for a shortcut any night. This chicken pot pie uses rotisserie chicken in the smartest way.

How do I store the pot pie?

Freshly baked, chicken pot pie will last up to 5 days in the refrigerator. Cover with aluminum foil or store in a resealable container.

Want more amazing chicken recipes? Check out our new cookbook Insanely Easy Chicken Dinners.

Editor's Note: The introduction to this recipe was edited on September 30, 2020.

Joanna Gaines' Chicken Pot Pie Recipe

I&rsquove been making this simple twist on old-school pot pie for the kiddos since they were toddlers. When Chip and I were first married it was one of the things I experimented with a ton until I got it just right for us. My version is based on a generous amount of chicken stew with a somewhat soupy consistency that makes it perfect for ladling on top of mashed potatoes. My kids love it so much that we have it almost every week during the colder winter months. I&rsquom always happy to make this because it&rsquos really fun to prepare something that my family enjoys as thoroughly as they do this dish. It&rsquos one of my favorites as well. I use two cans of crescent dough here, but it only requires half of the dough from the second can. I like to form the remaining dough into crescent rolls and bake those off separately so the kids can dip them into the delicious stew.From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.


  • 1 (3 1/2-pound) broiler fryer
  • 2 quarts water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 stalk celery, cut into 2-inch pieces
  • 1 medium onion, quartered
  • 1 bay leaf
  • 1 (16-ounce) package frozen mixed vegetables
  • 2 large potatoes, peeled and cubed
  • 1/2 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons pepper
  • 1/4 teaspoon dried thyme
  • 2 hard-cooked eggs, sliced
  • 1 (9-inch) refrigerated piecrust

Combine first 7 ingredients in a large Dutch oven bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken, reserving broth in Dutch oven discard vegetables and bay leaf. Let chicken cool skin, bone, and cut into bite-size pieces.

With a large spoon, skim fat (oily liquid) from surface of broth reserved in Dutch oven bring broth to a boil. Add frozen vegetables and potatoes return to a boil. Reduce heat, cover, and simmer 8 minutes or until tender. Remove vegetables from broth, and set aside. Measure 3 cups broth set aside. Reserve remaining broth for other uses.

Melt butter in Dutch oven over low heat add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 3 cups broth and milk cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 11/2 teaspoons salt, 11/4 teaspoons pepper, and thyme. Add vegetables, chicken, and hard-cooked eggs stir gently. Spoon into a lightly greased 13- x 9- x 2-inch baking dish set aside.

Roll out piecrust on a lightly floured surface into a 15- x 11-inch rectangle (piecrust will be very thin). Place over chicken mixture crimp edges, pressing against sides of baking dish. Cut slits in top for steam to escape bake at 400° for 20 minutes or until golden brown.

  • dash olive oil
  • 3 chicken breasts, roughly chopped
  • 1 leek, washed and sliced into rounds
  • 3 garlic cloves, finely chopped or crushed
  • 250g/9oz cream cheese or crème fraîche
  • 1–2 heaped tsp wholegrain mustard
  • 1 vegetable stock cube
  • 1 sheet ready-rolled puff pastry (320g/11½ oz) , to brush the top
  • salt and freshly ground black pepper

Preheat the oven to 190C/170C Fan/Gas 5.

Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese, mustard, stock cube and 200ml/7fl oz boiling water. Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.

Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve.

Recipe Tips

Kerry's top tip for keeping pie pastry crisp, is to put a shot glass in the middle of the pie dish to stop the pastry sinking into the saucey filling.

Chicken Pot Pie

Heat oven to 425° F. Remove meat from chicken, discarding the skin and bones. Shred chicken into bite-size pieces and place in a large bowl.

Melt 5 tablespoons of butter in a medium saucepan over medium heat. When butter bubbles, whisk in the flour. Cook, whisking constantly, until the mixture turns golden brown, about 3 minutes. Slowly add the broth in a steady stream, whisking constantly to prevent lumps from forming. When all of the broth has been added, increase the heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, whisking occasionally for 5 minutes, or until thickened slightly. Remove from the heat.

Melt 2 of the remaining tablespoons butter in another large skillet over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add thyme and carrots and cook just until carrots are tender, about 5 more minutes. Transfer vegetables with a slotted spoon to the bowl containing the chicken.

Melt remaining butter in the same skillet over medium heat. Add the mushrooms and cook over medium-high heat until mushrooms release their liquid, about 2 minutes. Reduce heat to low, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and simmer until liquid evaporates. Remove from the heat and add to chicken along with the peas, reserved sauce and remaining salt and pepper. Toss well and spoon into a 9-by-13-inch baking dish.

Lightly flour a clean work surface. Roll dough until it is slightly larger than the baking dish and about 1/4 inch thick. Carefully place the dough over the pie filling, tucking the edges underneath. Bake until crust is golden brown, about 20 minutes. Reduce heat to 350° F and bake until the filling starts to bubble at the edges, 20 to 25 minutes more. Cool for about 5 minutes before serving.

Recipe Summary

  • 3 tablespoons unsalted butter
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 5 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • 2 cups diced cooked chicken
  • Salt and pepper
  • 1 sheet thawed puff pastry
  • 1 beaten egg

In a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken and season with salt and pepper.

Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.

Dinner Pie Recipes for Days!


  • For the roasted chicken:
  • 3 to 3 1/2 pounds cut-up whole chicken
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the pot pie filling:
  • 8 tablespoons (1 stick) unsalted butter, sliced
  • 1 medium (1 1/2 cups) white onion, diced
  • 3 stalks (1 1/4 cups) celery, diced
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups chicken stock
  • 1/2 cup whole milk
  • 1 1/2 teaspoons fresh rosemary, stems removed and roughly chopped, or 3/4 teaspoons dried rosemary
  • 1 1/2 teaspoons fresh thyme leaves, stems removed or 3/4 teaspoons dried
  • 1 1/2 teaspoons fresh sage, roughly chopped or 3/4 teaspoons dried
  • 2 cups (about 8 ounces) frozen peas and carrots blend, thawed and drained of excess water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the puff pastry topping:
  • 1 sheet of puff pastry, thawed under refrigeration
  • 1 large egg yolk
  • 1 tablespoon cold water
  • Salt, optional


Preheat the oven to 400°F. Arrange the chicken pieces on a sheet pan or baking tray and coat them lightly with olive oil. Sprinkle both sides of the chicken pieces with salt and pepper.

Place the tray of chicken in the oven and roast for 30 to 35 minutes or until the internal temperature of each piece reaches 160°F to 165°F.

Remove the roasted chicken from the oven and allow the meat to cool for 15 minutes at room temperature. Leave the oven on as you’ll need it to bake the assembled pot pie.

Once the chicken is cool enough to handle, remove the skin and shred the meat from the bones using your hands or two forks. Don’t shred the chicken too finely, instead leave nice chunks of meat to create that rustic pot pie filling.

Set the chicken aside while you prepare the rest of the filling. Discard the skin and bones or save them to make bone broth or stock.

In a Dutch oven over medium-high heat, melt the butter. Once the butter has melted and begins sizzling, add the white onion, celery, and garlic. Using a large spoon to stir, sauté the vegetables for 3 to 4 minutes or until they become translucent.

Reduce the heat to medium and sprinkle the flour over the veggies and fat in the pot. Stir the flour into the vegetables to create a roux, then cook the mixture for one minute to remove the raw, floury taste. The roux should look pale yellow and leave a thick coating on the vegetables.

In a small bowl or large liquid measuring cup combine the chicken stock and milk. Continuously stir the roux coated vegetables while adding the chicken stock-milk mixture to the vegetables one cup at a time. Once all of the liquid has been added, simmer the gravy until it thickens, about 5 to 6 minutes. The gravy will go from a thick, paste-like consistency to a smooth gravy that coats the back of your spoon.

When the gravy has thickened, fold in the chicken you shredded earlier, the peas and carrots, as well as the rosemary, thyme, and sage. Stir to completely coat the chicken and veg in the gravy.

Taste the mixture and, if needed, adjust the seasoning with the salt and pepper. Pour the filling into a 9 x13-inch baking dish and allow it to cool for 15 minutes.

On a lightly floured surface use a rolling pin to roll out the sheet of puff pastry into an 11 x 15-inch rectangle that’s 1/8-inch thick. In a small bowl, whisk together the egg yolk and water to make an egg wash.

Lay the rolled sheet of puff pastry on top of the baking dish. Brush the surface of the pastry with the egg wash and fold any excess dough over the top of the dough to create a crust. Crimp the edges as you would pie dough, then brush the fluted edge with more egg wash. Sprinkle a pinch of salt over the surface of the dough, then use a knife to cut small slits in the surface to act as vents.

Place the baking dish on a larger sheet pan to catch any spills in case the filling bubbles over the edge of the dish. Bake the pot pie for 20-25 minutes or until the top is golden brown and the filling gently bubbles up through the vents.

After baking, remove the chicken pot pie from the oven and allow it to cool for 15 minutes prior to serving. The filling will be very hot, so take care when eating.