Go Back
–+ servings
Chicken Pot Pie | Can't Stay Out of the Kitchen | this fabulous #chickenpotpie comes from #TheDovesNest tearoom in Waxahachie, Texas. This is comfort food at its best! It's also terrific for family or company meals. #chicken #potpie #potatoes #carrots #peas

Chicken Pot Pie

Teresa Ambra
This scrumptious Chicken Pot Pie is filled with carrots, peas, onions, garlic and mushrooms. This is southern comfort food at its finest! It's also terrific for family or company dinners. Recipe adapted from The Dove's Nest tea room in Waxahachie, Texas.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Course Chicken, Main Dish
Cuisine American
Servings 30
Calories 266 kcal

Equipment

  • 2 9x13" glass baking dishes
  • 1 large stock pot
  • 1 wooden spoon
  • 1 small sauce pan
  • 1 small bowl to beat egg yolks
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler

Ingredients
  

  • 1 whole chicken cooked and deboned
  • 4 cups water or chicken stock
  • 1 bay leaf
  • 1 clove garlic minced
  • 3 cups carrots peeled and thinly sliced
  • 2 cups potatoes peeled and cubed
  • 1 cup onion finely chopped
  • 1/2 cup sherry I omit this
  • 1 tbsp. fresh basil finely chopped or 1 tsp. dried basil
  • 1 cup mushrooms sliced
  • 2 cups green peas
  • 1/2 cup unsalted butter
  • 1/2 cup UNBLEACHED all-purpose flour
  • 2 cups whipping cream
  • 1 tsp. sea salt or kosher salt
  • 1/2 tsp. ground black pepper
  • 2 basic pie crust dough
  • 1 or 2 egg yolks beaten

Instructions
 

  • Rinse the chicken.
  • Boil the chicken in water with the bay leaf and garlic in a large stockpot until cooked through.
  • Remove the chicken from the stockpot, reserving the stock.
  • Let the chicken cool and then debone.
  • Add the carrots, potatoes, onion, (sherry if you are using this) to the reserved stock.
  • Cook over medium-high heat until the vegetables are tender.
  • Add the basil, mushrooms and peas.
  • Cook for 5 minutes longer.
  • Discard the bay leaf.
  • Melt butter in a medium saucepan.
  • Stir in the flour gradually.
  • Pour in the cream gradually, stirring until mixed.
  • Simmer until thickened, stirring constantly.
  • Add the cream mixture and chicken to the vegetables and broth, stirring well.
  • Simmer until mixture thickens.
  • Season with salt and pepper.
  • Roll out the pie pastry to a 1/8” thickness.
  • Place chicken mixture in two greased 9x13” casserole dishes.
  • Top each with pie crust.
  • Cut a few slits in dough to vent steam.
  • Brush top with beaten egg yolk.
  • Bake at 350° for about 45 minutes or until browned and bubbly.
  • Makes two 9x13" casserole dishes.
  • Allow casseroles to rest about 5 minutes before cutting and serving.

Notes

NOTE: The Dove’s Nest serve this delicious chicken pot pie recipe in small flowerpots. Hence, the name “Flowerpot Chicken Pie.”
 
NOTE: This recipe makes two 9x13" casseroles. If you prepare one in a foil pan you can freeze it before baking it and then have it ready for another time. Each casserole serves 8 large servings.
 
NOTE: Check seasonings before placing pot pie filling into prepared pastry. You may want to double the seasonings.
 
NOTE: To cut down on preparation time, you can use canned chicken and broth and pre-made pie crust.
 
NOTE: Preparation time does not include time required to pre-cook chicken.
 
Recipe source: adapted from The Dove's Nest Cookbook.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 266kcalCarbohydrates: 22gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 46mgSodium: 188mgPotassium: 195mgFiber: 2gSugar: 2gVitamin A: 2593IUVitamin C: 8mgCalcium: 32mgIron: 1mg
Keyword carrots, casserole, chicken, chicken potpie, peas, potatoes
Tried this recipe?Let us know how it was!