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Chicken Pot Pie

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“This actually was adapted from a 1912 cookbook I found...the recipe was incredibly complicated...I was almost expecting to see "pluck the chicken" as one of the steps! This is my lazy version - and it's so easy and tasty!”

Ingredients Nutrition

  • 2 frozen 9-inch deep dish pie shells
  • 1 (12 1/2 ounce) can canned chicken
  • 1 (5 ounce) can canned chicken
  • 2 tablespoons onions, finely minced
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • 1 cup potato, peeled and diced into small pieces
  • 14 cup carrot, chopped
  • 14 cup peas


  1. Defrost pie crusts, poke holes in bottom and sides of one.
  2. Preheat oven to 425.
  3. Place chicken, carrots, peas, potato and onion in bottom crust.
  4. Make the sauce- melt the butter, then add the flour and blend thoroughly.
  5. Slowly add the broth, salt and pepper and blend until mixture thickens.
  6. Pour over the chicken mixture in the crust and seal with the top crust.
  7. Use a sharp knife to make a couple of slits in the top.
  8. Bake at 425 for 25-30 minutes.
  9. If crust gets too dark cover with foil.

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