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Chicken Pot Pie Recipe

Looking for an easy Chicken Pot Pie recipe? Learn how to make Chicken Pot Pie using healthy ingredients.

Submitted by carame

Makes 8 servings

Meat and Veggie pie using a hot water crust!

Recipe Ingredients for Chicken Pot Pie

250 grams Mushrooms
250 grams Chicken, Thigh, Meat Only
1 pepper, large (3-3/4" long, 3" dia) Peppers, Sweet, Yellow
1 large Onions
1 large Squash, Summer, Zucchini, Includes Skin
1 carrot (7-1/2") Carrots
3 large (3" to 4-1/4" dia.) Potatoes, Boiled
50 grams Fava Beans
2 1/2 cup Gold Medal All Purpose Flour
150 grams Butter
2 large Egg, Whole
3 dash Salt, Table
1 1/2 cup Cream, Fluid, Half And Half
3 cloves(9 g) Garlic

Recipe Directions for Chicken Pot Pie

  1. For the pastry - Boil about 100-150g butter and water together. While waiting for that to boil, sift the flour and salt into a bowl, add a pinch of turmeric for flavor if desired. Make a well in the flour and add the egg, then pour the butter around the mixture and mix quickly with a wooden spoon. . Make sure the mix isn't too sticky - if it is the mix may be uneven, with a lot of flour inside the dough. If sticky throughout, add more flour until you can run a finger along the dough without it sticking. Once well mixed and cohesive, spread onto a floured plate and place in the fridge to cool for about a halfhour.

  2. For the filling - chop up all the veggies to your liking, get a pot of water boiling for the potatoes and carrots. Using butter or a couple tbsp of olive oil, gently fry the onions first, then the mushrooms, then the peppers and the zucchini. You can do these separately in batches or all together, but make sure everything is well cooked and not burnt! Chop and fry the chicken separately on a medium-high heat, so as to make sure it is cooked through. Once everything is fried and the potatoes and carrots are tender, combine them all and let them simmer on a low heat while you make the cream sauce.

  3. Cream sauce - using anything from skim milk to single cream for this; first melt about 100g of butter in a saucepan, once melted appropriately add 2~4 tbsps of flour depending on the consistency, until you get a buttery lump. Gradually add more of your chosen milk/cream, until the mixture is flowing and creamy. Add a bit of garlic salt and thyme for flavor, then gently fold into the filling.

  4. Pull the pastry out and separate into two batches, one about 1/4th again larger than the other depending on the size of your dish. Roll the larger out first, then line your pie dish (or, if you are poor like me, a casserole dish will suffice as well) . Make sure it lines up around the edges without hanging over too much, a bit of hangover is good as it helps seal the pie. Optionally, you can coat the crust lining inside with egg, though it is not necessary. Add the filling, then roll out the smaller pastry, wet the rim of the pie and lay the pastry on top, then crimp the esges together, and coat the top of the pie crust with egg.

  5. I was making this for quite a large dish so it is possible that, depending on the size of your pie dish, you may have mixture left over, possibly enough for multiple pies. You can either prepare two pies or freeze the leftovers for another time.


Main Dish

Nutrition Facts
Serving Size 388.9g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 42% Vitamin C 102%
Calcium 11% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Low in sodium
  • Low in sugar
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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