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Chicken Pot Pie

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“One of my favorites, it is just the best comfort food, and so good in winter time,and it can feed a crowd.”

Ingredients Nutrition


  1. Cook chicken in boiling water to cover 45 minutes or until tender; drain reserving broth. Bone chicken; cut meat into bite size pieces. Set aside.
  2. Bring broth to a boil, add frozen vegetables, and simmer 10 minutes. Drain vegetables, reserving 1 quart broth. Set aside.
  3. Place i piece of premade pie crust in bottom of a 9 inch round pie pan.
  4. Melt butter in a large heavy saucepan over low heat, add 1/2 cup flour, stirring until smooth. Cook 1 minute, stirring constantly. gradually add chicken broth; cook over medium heat stirring constantly until thickened and bubbly. Stir in 1 1/2 teaspoons salt, pepper, nutmeg, chicken and vegetables, pour intopastry lined dish.
  5. Place reaming premade pie crust sheet on top of pie. fold edges over, seal, crimp & flute. Cut several holes in top to allow steam to escape. Brush with 1 tablespoon melted butter. Bake at 400F for 30 minutes.

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