Chicken Pot Pie

Southern Living
chicken pot pie imageRecipe

Photo: Iain Bagwell; Styling: Claire Spollen

Active 25 min. Total 2 hours, 5 min., including pastry

Serves 6


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1/3 cup unsalted butter
1/2 cup chopped celery
1/2 cup chopped yellow onion
1/3 cup (about 1 1/2 oz.) all-purpose flour
2 3/4 cups chicken broth
3 1/2 cups chopped cooked chicken
1 (10-oz.) pkg. frozen mixed vegetables, thawed
3 hard-cooked eggs, peeled and chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
[SUB_RECIPE_LINK {Pastry} {149882}]
1 large egg, lightly beaten


1. Preheat oven to 400°F. Melt butter in a large heavy saucepan over medium-high. Add celery and onion, and cook, stirring often, until softened, about 6 minutes. Add flour, and cook, stirring constantly, 1 minute. Slowly stir in broth. Reduce heat to medium, and cook, stirring constantly, until mixture is thickened and bubbly. Stir in chicken, vegetables, hard-cooked eggs, salt, and pepper. Transfer mixture to a lightly greased 11- x 7-inch (2-quart) baking dish.

2. Place the Pastry on a lightly floured surface, and roll out into a 1/8-inch-thick rectangle. Cut Pastry into 3/4-inch-wide strips, and arrange strips in a lattice design over the top of the chicken mixture. Lightly brush Pastry strips with beaten egg.

3. Bake in preheated oven until golden brown and bubbly, 35 to 40 minutes.

Created date

September 2016