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Chicken Pot Pie

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Serves 6

Chicken Pot Pie by Swanson
Serves 6
Chicken Pot Pie by Swanson
Serves 6


  • Filling
  • 1/3 cup margarine or butter
  • 1/3 cup all-purpose flour
  • 1/3 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken or turkey broth
  • 2/3 cups milk
  • 2 cups cut-up cooked chicken or turkey
  • 1 10 oz. package frozen peas and carrots
  • Celery Seed Pastry:
  • 2/3 cup plus 2 tablespoons shortening
  • 2 cups all-purpose flour
  • 2 teaspoons celery seed
  • 1 teaspoon salt
  • 4 to 5 tablespoons water
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  • 1

    For filling, heat margarine over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables; reserve.

  • 2

    For Pastry, cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into ball.

  • 3

    Roll 2/3 pastry into 13-inch square on lightly floured cloth-covered board. Ease pastry into square pan, 9x9x2 inches; pour chicken filling into pastry-lined pan. Roll remaining dough into 11-inch square; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered 425° over until crust is brown, 30 to 35 minutes.

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