Chicken Pot Pie Recipe | Yummly
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Stacy: "This recipe was good; however, I would slightly c…" Read More
19Ingredients
55Minutes
1020Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 6 tablespoons unsalted butter
  • 2 shallots (large, diced)
  • 1 1/2 pounds potatoes (peeled and cut into 1-inch cubes, about 3 medium russet potatoes)
  • 5 medium carrots (cut into 1-inch pieces)
  • 1/3 cup cognac
  • 6 tablespoons all purpose flour
  • 2 cups chicken stock
  • 3/4 cup heavy cream
  • 5 cups chicken (cooked, roasted or poached)
  • 1 cup frozen green peas
  • 3 teaspoons dried parsley
  • 2 teaspoons dried thyme
  • 1/2 teaspoon dried sage
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 sheet frozen puff pastry (thawed)
  • 1 egg yolk (+ 1 teaspoon water for egg wash)
  • salt
  • pepper
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    NutritionView More

    1020Calories
    Sodium79% DV1890mg
    Fat74% DV48g
    Protein139% DV71g
    Carbs22% DV67g
    Fiber36% DV9g
    Calories1020Calories from Fat430
    % DAILY VALUE
    Total Fat48g74%
    Saturated Fat27g135%
    Trans Fat
    Cholesterol360mg120%
    Sodium1890mg79%
    Potassium2080mg59%
    Protein71g139%
    Calories from Fat430
    % DAILY VALUE
    Total Carbohydrate67g22%
    Dietary Fiber9g36%
    Sugars10g20%
    Vitamin A310%
    Vitamin C90%
    Calcium15%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(9)

    Stacy 3 months ago
    This recipe was good; however, I would slightly change a few things
    Laurie Bergman 6 months ago
    Loved this comforting dish! Substituted half and half for cream and found it satisfying. For our smaller family, I divided filling in two, saving half to freeze. Filled a glass pie dish with the other half of the filling and topped with a refrigerated pizza crust trimmed to fit, vented, and brushed with melted butter. I’ll try the puff pastry next time!
    Chef kathy 6 months ago
    Really good; really simple. Easy to swap ingredients to your tastes. I used a from scratch pie crust, skipped the sage, and used a convenient, frozen veg mix and some frozen cooked chicken to speed things even along even more. Perfect.
    Mike Lutz 7 months ago
    Delicious, but rich. Lots of butter and cream in the recipe. Definitely not health food!
    Dee Elliott 7 months ago
    Great! This was the best pot pie I ever made. EVERYONE in the family loved it. One of our new favorite recipes from YUM👍🏼
    Susan 8 months ago
    Divine! I added a few cloves of freshly minced garlic, substituted fresh Italian parsley for dried (about 1/4 cup), also used white wine instead of cognac! Truly enjoyed by all at the dinner party! Definitely a keeper!
    Wanda S. 8 months ago
    Wonderful and very delicious!
    Helene a year ago
    Great. Easy to follow.
    Kirsten Eddey a year ago
    Great! Really tasty.

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