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Chicken Pot Pie Recipes

Here is a collection of chicken pot pie recipes from Gramma Cookie's Kitchen. Please enjoy these recipes and if you have any favorite chicken pot pie recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.

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Pot Pies: Comfort Food Under Cover
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Chicken and Corn Pie


  • 8 ounces of self-raising flour
  • 1/4 teaspoon salt
  • 4 ounces vegetable shortening
  • ice cold water


  • 1 small roasting chicken
  • 2 onions (sliced)
  • seasoning
  • 1 can (11 ounces) kernel corn
  • 3 ounces butter
  • 4 ounces mushrooms (sliced)
  • 3 medium potatoes (half-cooked)
  • 1-ounce flour
  • 1/2 pint chicken stock

Make the pastry by mixing flour, salt, shortening, and a little water. Store in refrigerator until ready to use. Place chicken in a pan with onions and cover with water. Season well and simmer for 45 minutes. Drain and remove chicken from the bones and cut it into bite-size pieces. Place chicken in a skillet with hot butter. Add mushrooms and potatoes and toss carefully. Place the chicken and vegetables in a 1 1/2 quart pie dish. Mix the flour with the remaining butter in the skillet, cook for several minutes and then add the chicken stock. Bring to a boil until thickened, then pour over the chicken and vegetables. Roll out the pastry and cover the top of the pie dish. Bake for 30 minutes at 425 deg. F., then lower the oven to 375 deg. F. and cook for an additional 15 minutes.
This Chicken Pot Pie recipe will serve 4.

Chicken, Clam, and Corn Pie

  • 2 tablespoons margarine
  • 1/2 pound small white onions (peeled)
  • 1/2 cup celery (chopped)
  • 6 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme leaves
  • 2 cans (10 ounces) of minced clams (undrained)
  • 1 cup chicken broth
  • 1 cup light cream
  • 1 can (11 ounces) of whole-kernel corn
  • 3 cups cooked chicken (large pieces)
  • 2 hard-boiled eggs (coarsely chopped)
  • pastry for 1 pie crust
  • 1 egg yolk

Melt butter in a large skillet, and add onions and celery. Cover and cook for 10 minutes. Remove from heat. Mix in the flour, salt, pepper, and thyme until well blended. Gradually stir in the clams, chicken broth, and cream. Add corn and chicken and bring to a boil while stirring constantly. Reduce the heat and simmer for 10 minutes, stirring occasionally. Place in a 2 1/2 quart casserole dish and stir in eggs. Roll out the pastry to allow for a 1/2 inch overhang of the casserole dish and place over the chicken mixture. Pinch the edge of the pastry around the casserole dish to seal it. Make several slits on the top of the pastry to allow steam to escape. Beat the egg yolk with 1 teaspoon of water and brush over the pastry. Bake for 30 minutes in a pre-heated 400 deg. F. oven or until the crust is golden brown.
This Chicken Pot Pie recipe serves 6.

Chicken and Vegetable Pie

  • 1 1/2 pounds of cooked chicken
  • 4 tablespoons butter
  • 2 onions (sliced)
  • 3 tablespoons flour
  • 1 cup chicken stock
  • 1 cup milk
  • pinch powdered rosemary
  • seasoning
  • 4 firm tomatoes (sliced)
  • pastry for 1 pie crust
  • 1 egg (for glaze)

Cut chicken into bite-size pieces. Melt butter in a skillet and add onions. Mix in flour and cook for several minutes. Mix in chicken stock and milk. Bring to a boil and cook until it thickens, then add rosemary and seasoning. Mix chicken with sauce and place half in a 1 1/2 quart casserole dish. Cover with tomatoes, then add the rest of the chicken and sauce mixture. Roll out the pastry to allow for a half-inch overhang and cover the chicken mixture. Pinch the edges to seal. Mix egg and brush on the top of the pastry. Bake for 25 minutes at 425 deg. F., then reduce the temperature to 375 deg. F. and cook for an additional 15 minutes until the crust is golden brown.
This Chicken Pot Pie recipe will serve 6.

Chicken Pot Pie

  • 1-4 pound chicken
  • seasoning
  • flour
  • 1 pastry recipe

Place chicken in the pot and cover with hot water. Add seasoning, cover, and simmer slowly until the chicken is tender. Remove the chicken from the bones. Make gravy from the stock by using 2 tablespoons of flour for every cup of stock. Roll out the pastry fairly thick and line the sides of a deep baking dish. Place a small cup upside down in the center of the baking dish and fill it with half of the chicken. Season with salt and pepper and then add the remaining chicken. Add two cups of gravy and cover the top with the pastry crust. The cup prevents evaporation and holds up the crust. Bake at 450 deg. F. for 30 minutes or until the crust is golden brown.
This Chicken Pot Pie recipe will serve 6.

Vegetables or rice may be added if desired.

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