↑

Turnips 2 Tangerines

Fast. Easy. Affordable. Delicious Recipes.

  • Home
  • Recipe Box
  • Work with Us

Classic Chicken Pot Pie

11/2/14 10 Comments

We may earn money or products from the companies mentioned in this post.

Classic Chicken Pot Pie

“Pot Pies” are a great way to use up left-overs. You can make your own pie crust but to save time you can use a package pie crust. This is the perfect recipe to make using your Thanksgiving Day left-overs. Classic Chicken Pot Pie is absolutely delicious!

classic chicken
classic chicken

Frozen Pot Pies

My hubby is in love with pot pies. The pot pies that you buy in the freezer section of your grocery store, the single serving pot pies. You know the kind. Years ago, you could buy them for 6 pot pies for a $1.00. My sister Joan, who was living with me at the time, loved pot pies. She’d eat a pot pie every day for lunch. I doubt if she still eats a pot pie every day anymore but I’m certain my hubby would, if he could. I’m not positive but I think one pot pie is well over a dollar now, still a bargain by today’s standards.

classic chicken

Give It A Chance

Don’t let the long list of ingredients make you turn around and run in the opposite direction with your hands in the air screaming. It’s going to be ok. I’ll agree that there are a number of ingredients in this recipe but the end justifies the means. This recipe, for the most part, uses left-overs. For convenience sake we used refrigerated pie crusts. Turkey, garlic, celery, onions, leeks, carrots, corn and green beans are all left over from Thanksgiving. So is the chicken broth, spices and cheese. I do believe that the only ingredient that I needed to purchase was a can of cream of chicken soup. Not bad for this hearty pot pie!

0 from 0 votes
Print
Classic Chicken Pot Pie
Prep Time
20 mins
Cook Time
45 mins
 

Tasty and Delicious!

Course: Dinner, Main Course
Cuisine: All-American
Keyword: Chicken, pot pie, vegetables
Servings: 8
: 346 kcal
Ingredients
  • 1 (14 oz) package refrigerated pie crusts, room temperature
  • 4 tablespoons oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1/2 cup sliced leeks, white parts only
  • 2 stalks celery, diced
  • 3 cups cubed cooked chicken or turkey
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup fresh or frozen corn
  • 1/2 cup fresh carrots, peeled and sliced
  • 1 cup fresh or frozen green beans, roughly chopped
  • 1/4 cup chicken broth
  • 1/4 cup white wine or additional chicken broth
  • 1 can cream of chicken soup
  • 1 cup shredded sharp cheddar cheese
  • Roux:
  • 4 tablespoons oil
  • 6 tablespoons flour
  • salt and pepper, to taste
  • 1 egg beaten, for top of crust
  • 2 to 4 tablespoons Parmesan cheese, for top of crust
Directions
  1. Preheat oven to 400 degrees.
  2. In a large skillet heat oil over medium heat. Saute' garlic, onion, leeks, celery, chicken, parsley, basil, oregano, sage, salt and pepper. Cook for 10 mins. Stir in corn, carrots and green beans. Cook 5 minutes. Stir in chicken broth and white wine. Bring to a boil, reduce heat to medium low, simmer 5 minutes. Remove from heat. Pour mixture into a large bowl, stir in can of cream of chicken soup. Set aside.
  3. Make a Roux:
  4. In a small skillet, (10-incheat oil over medium low heat. Whisk in flour, one tablespoon at a time, until smooth. Season with salt and pepper to taste. Turn heat to medium. Continue to cook and whisk mixture until bubbly and mixture becomes caramel in color and starts to thickened. Add roux to chicken-veggie mixture. Stir to combine.
  5. Line bottom of 9-inch pie plate with one pie crust. Trim excess crust. Spoon chicken mixture into bottom crust. Sprinkle cheddar cheese over chicken mixture.
  6. Cut several slits in the top crust or cut out decorative shape(with small cookie cutters. Place pie crust over filling. Trim excess crust, crimp edges of crust together or seal with the tines of a fork. Brush surface of top crust with beaten egg. Sprinkle with Parmesan cheese.
  7. Bake for 35 to 45 minutes or until crust is golden brown and filling is bubbly.
  8. Let "pie" stand 10 minutes before serving
Nutrition Facts
Classic Chicken Pot Pie
Amount Per Serving (1 g)
Calories 346 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g44%
Cholesterol 70mg23%
Sodium 397mg17%
Potassium 238mg7%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 2g2%
Protein 15g30%
Vitamin A 1820IU36%
Vitamin C 6.9mg8%
Calcium 182mg18%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Venison Sausage and Wild Rice Quiche

For this recipe we Pillsbury Refrigerated Pie Crusts

Casserole Recipes Chicken Easy Recipe Fast and Affordable Poultry Recipes Recipes Vegetable Recipes

Comments

  1. Angelique Ouellette-Tower says

    November 22, 2014 at 6:28 pm

    Hi Lynn, This mouth watering post received the most "clicks" from the November "Great Blog Train" blog hop & is being featured on my blog right now:
    http://www.godsgrowinggarden.com/2014/11/november-2014-great-blog-train-results.html
    Thank you for travelling with us!!
    Angie

    Reply
    • LNLVNDR says

      November 23, 2014 at 2:50 am

      Wow!! That's great!! See you again….on The Great Blog Train~ Lynn

      Reply
  2. Miz Helen says

    November 11, 2014 at 4:30 pm

    Your Chicken Pot Pie looks wonderful! Thanks so much for sharing with Full Plate Thursday and hope you stay warm and cozy on this cold day.
    Come Back Soon!
    Miz Helen

    Reply
    • LNLVNDR says

      November 23, 2014 at 2:48 am

      Thanks for stopping Miz Helen~ See you at Full Plate Thursday~

      Reply
  3. Kimberly Lewis says

    November 10, 2014 at 11:21 pm

    Hello beautiful! This looks so amazing. Pinned. Thank you for taking the time to stop by! I hope to see you at our party tonight, it starts at 7 pm. We love to party with you!
    Happy Monday! Lou Lou Girls

    Reply
    • LNLVNDR says

      November 23, 2014 at 2:47 am

      Hi Kimberly~ Thanks for stopping by Turnips 2 Tangerines

      Reply
  4. NewMrsAdventures says

    November 9, 2014 at 1:12 am

    This looks perfect for these cool Fall evenings!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply
    • LNLVNDR says

      November 23, 2014 at 2:46 am

      Thanks for stopping by and I'll see you on Tuesday~

      Reply
  5. Alexis AKA MOM says

    November 7, 2014 at 2:37 pm

    OMGosh My boys would love this! Beautiful!!

    Reply
    • LNLVNDR says

      November 23, 2014 at 2:45 am

      Thanks!!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome

I'm a Wisconsin recipe blogger, coffee drinker, spice hoarder, cookbook lover, farm market browser, thrift store shopper and grocery store stalker. I love to mix convenient foods with fresh flavors. Good food doesn't have to be expensive or difficult to prepare. Lynn

Recipe Archives

Categories

Recipes
Featured Author
Featured Author
view my recipes
Featured Author

Affiliate disclaimer

This affiliate disclosure details the affiliate relationships of Turnips 2 Tangerines LLC with other companies and products.

Some of the links are "affiliate links", a link with a special tracking code. This means if you click on an affiliate link and purchase the item, we will receive an affiliate commission.

The price of the item is the same whether it is an affiliate link or not. Regardless, we only recommend products or services we believe will add value to our readers.

By using the affiliate links, you are helping support the Service, and we genuinely appreciate your support.

  • Recipe Index
  • Home
  • About Me
  • Disclosure Policy
  • Recipes On Tap


about | privacy | disclosure
Copyright ©2019, Turnips 2 Tangerines. All Rights Reserved.
Design by Pixel Me Designs