Recipe for Chicken Pot Pie

Recipe for Chicken Pot Pie

Recipe for Chicken Pot Pie

These delectable chicken pot pie recipes can satisfy your cravings at any time of day. Start by getting ready all the kitchenware you’ll need and cleaning up the cooking area.

Sour Cream and Chicken Pot Pie


4 chicken cups (diced)
Butter, 2 tablespoons
8 ounces of mushrooms, 1/2 teaspoon of salt
3 sliced carrots and 2 ribs a celery (sliced)
One cup of artichokes

For the pastry:

sour cream, 6 tablespoons
2 sticks of chilled butter, cut into 1-inch pieces
two cups all-purpose flour

To make the sauce:

heavy cream, half a cup
1 and a third cups of chicken stock
Butter, 4 tablespoons
Salt, 1/2 tsp.
Pepper, 1/2 teaspoon
flour, 4 tablespoons
Fresh parsley, 1 tablespoon
1 egg
Milk, 3 teaspoons
Water, two cups


The pastry ingredients for this homemade chicken pot pie recipe are first combined in a food processor. Put the mixture in plastic as soon as it comes together. For 30 minutes, place it in the refrigerator. Place the mushrooms in a pan with two tablespoons of butter and cook until they turn brown.

In a saucepan, add 2 cups of water. Add the carrots and celery once it has boiled. Cook until they are soft. Empty it. Add the mushrooms and chicken together. Also include the artichokes. Baking dish 11 x 7″ with butter. Put the veggies and chicken inside. Put in the refrigerator.

Over the chicken mixture, sprinkle this. On a 10 x 14 rectangle, roll it. Put it inside the baking pan. Make little incisions in the pastry using a knife. Add the milk and egg mixture to the pastry. It needs 40 minutes of baking at 375 degrees.