Prep Time
45 Mins
Cook Time
1 Hour 50 Mins
Bake Time
25 Mins
Makes 6 to 8 servings

Make this simple yet delicious chicken pot pie for your next family dinner.

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How to Make It

Step 1

Bring first 5 ingredients to a boil in a large Dutch oven; reduce heat, and simmer mixture 1 1/2 hours or until chicken is done.

Step 2

Remove chicken, reserving 3 1/2 cups broth in Dutch oven; discard celery tops. Let chicken cool; skin, bone, and cut into bite-size pieces.

Step 3

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet. Crumble bacon, and set aside.

Step 4

Sauté green onions and chopped celery in hot drippings in skillet over medium heat 5 minutes or until tender. Gradually whisk in flour until blended. Gradually add reserved broth; cook, whisking constantly, 3 minutes or until thickened and bubbly. Stir in chicken, bacon, eggs, and next 5 ingredients.

Step 5

Spoon mixture into a 3-quart baking dish, and top with refrigerated piecrust.

Step 6

Bake at 450° for 25 minutes or until golden and bubbly. Serve with cranberry sauce.

Ratings & Reviews

nicklaus0073's Review

November 12, 2013

chef1greg's Review

February 14, 2010
This is a good recipe for chicken pot pie, and doesn't take all that long to prepare the food. You have to like bacon, though, since the recipe will come out with a very strong bacon-y taste.

Debra55's Review

July 02, 2009
I made this recipe and divided it into two pies. One went to a friend. I got discouraged over the lumps while whisking in the chicken stock, whisking til I thought my hand would fall off, then picked out the biggest lumps. Turns out, it didn't affect the flavor or texture at all. I think it was a little dry because I spent too much time whisking. I left out the boiled eggs - didn't sound appealing to me. Next time I'll whisk less or add more chicken stock and use frozen tiny peas because I think they would hold their shape better than canned during the mixing. Will make again.

MegLee's Review

June 08, 2009
This was a very delicious chicken pot pie: I have never had a pot pie before I made this recipe, and thought it was spectacular! I added about a cup of diced carrots and I omitted the bacon as I don't eat pork, but everything else was perfectly cooked! The only suggestion my husband had was to add a crust on the bottom too.

luv2cre82's Review

January 22, 2009
This was true comfort food! The addition of bacon really added to the overall taste without overpowering the dish. This is a really tasty dish. I used the 3 cups of broth per the recipe and didn't find it too runny as another reviewer mentioned.

rachelracen's Review

November 18, 2008
This recipe was fantastic! I had never made chicken pot pie before, and was prepared for what could have been a difficult journey- but this was great. While the chicken took time to cook I got all the other prep work done for the meal so when it was time to get cooking I got cookin! When making the bacon, I did not have the alloted amount of bacon grease to cook the green onions and celery in but it that was no biggie! I would most definatly make this for company or on a cold winter day :)

madjack96's Review

November 17, 2008
This was very good and easy to put together, however, I would cut back on the broth to 2.5 cups. After I placed the crust over the mixture (I had to use a souffle dish), the liquid bubbled over the crust so we did not have a crunchy crust. When we scooped it out, we both thought the mixture was too soupy. Other than that, the taste was very good!

pamsy10's Review

November 11, 2008
Absolutely to die for. My family loves this recipe. I skip cooking the chicken and add Tyson chopped roasted chicken breast, and I don't add the cooked eggs. This is a regular at our house.