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Chicken Pot Pie

Classic comfort dish with a twist of flavor
5 from 2 votes
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course entrée
Cuisine American
Servings 6 -8 servings


  • 2 1/2 Tbls butter
  • 3 1/2 Tbls flour
  • 2 cups hot milk or half and half
  • 1/2 tsp salt
  • 1/4 tsp white pepper flavor is more delicate
  • 1 Tbls tarragon
  • 1/2 cup chicken broth
  • 2 carrots 1 medium sized onion, 2 stalks of celery chopped into small pieces
  • 2 medium sized white potatoes peeled chopped in into small bite sized pieces
  • 2 cooked chicken breast cut into bite sized pieces
  • 2 Tbls butter
  • 1 egg white
  • Pie crust


  • Blend the butter and flour throughly in a medium heated skillet. It should not brown at all. This is called a roux.
  • Slowly add the hot milk while blending. The hot temperature aids in the blending the sauce without lumps.
  • Boil the potatoes in the left over chicken cooking broth until lightly softened but not too soft as they will mash up when baking.
  • Next boil the carrots until soft in the same liquid. It will turn orange!
  • Saute onion and celery together in 2 Tbls of butter.
  • Add vegetables to the sauce.
  • Adjust sauce thickness:
  • To make more thick, add a mixture of flour and sauce that has been mixed throughly into a thick mixture and slowly add while stirring into the pie filling mix a little at a time. The sauce will thicken more as it simmers on low.
  • Cook at low heat for about 10 minutes, stirring often from the bottom up.
  • Add extra liquid as needed while stirring if the sauce is too thick.
  • Put pie crust in casserole dish pushing sides covering the edge.
  • * for cupcakes, spray pan fist then press squares of dough into ach cup.
  • Bake at 350 degrees for 45 minutes or until crust is golden brown.
  • *for cupcakes, cook at 350 for 20 -25 minutes.
  • Cupcake yield is 18