Chicken Pot Pie

Chicken Pot Pie
  • Prep Time: 20
  • Total Time: 65
  • Servings: 4-6

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About this Recipe


2 tbsp (30 mL) Butter
2 tbsp (30 mL) Vegetable oil
1 cup (250 mL) Chopped celery
1/2 (125 mL) Chopped green onions
2 cups (500 mL) Sliced mushrooms
1/2 cup (125 mL) White wine
1/3 cup (80 mL) Flour
1 cup (250 mL) Chicken stock
1 cup (250 mL) Milk
1 can (14 oz/398 mL) Can artichokes, drained and cut in half
2 tbsp (30 mL) Chopped parsley
1/2 tsp (2 mL) Dried rosemary
Salt and pepper
3 cups (750 mL) Turkey or chicken, cooked and cubed
1 Pkg Tenderflake® Frozen Deep Dish Pie Shells, defrosted


PREHEAT oven to 425°F (220°C).

HEAT butter and oil in a large saucepan over medium heat. Add celery and onions, sauté for 5-6 minutes or until fragrant. Add mushrooms and continue to cook for another 5 minutes. Add wine and cook until liquid has reduced by half. Remove from heat and stir in flour. Return to heat and gradually add stock and milk. Continue to stir until mixture comes to a boil. Reduce heat and simmer, stirring constantly for another 2-3 minutes.

REMOVE from heat, stir in artichokes. Add herbs and season with salt and pepper. Stir in chicken or turkey.

LIGHTLY grease an 8x8” (2 L) baking dish. Carefully remove one of the pie shells from the aluminum foil plate. Place on a lightly floured work surface. Using a lightly floured rolling pin, roll to a 9x9” square.

TRANSFER the chicken mixture to the baking dish, cover with the pastry, folding and tucking the overhang to create a standing rim around the baking dish, folding and tucking the overhang. Cut 3-4 slits in the top to allow steam to escape.

ROLL the remaining pastry and cut decorative shapes using a cookie cutter to adorn the top of the pie.

BAKE for 15 minutes then reduce heat to 350°F (180°C) and continue to bake for 25-30 minutes or until the pastry is golden and the filling is bubbly.


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