Some people tell you ‘When life hands you lemons, make lemonade.’ Well, I say ‘When life hands you chicken, make chicken pot pie.’ When Swanson sent me a couple bottles of their Chicken Stock for review that’s exactly what I did. I’m a HUGE fan of pot pie since it has all of the best elements - chicken, gravy, veggies, and pie crust. Seriously - it’s like the perfect quartet of goodness.
If you’re intimidated by making your own gravy then Swanson Chicken Stock is the best way to get it started. The stock has a big chicken flavor with a slight hint of vegetables without tasting processed or fake. It definitely saves time in the kitchen, which I love. The reduced sodium still has a salty flavor so for my semi-homemade chicken pot pie I opted to not use additional salt.
I love that Swanson’s Chicken Stock is thin, it keeps the gravy from getting thick and lumpy which is important for my taste. The gravy has a wonderful consistency and the flavor is out of this world.
Quick Tip: Swanson offers plastic bottles of their chicken stop with easy measure strips on the sides, letting you cut back on dishes that need to be washed.
Find the recipe for this easy, fool-proof chicken pot pie below and find Swanson Chicken Stock in your nearest retailer. To make sure it’s there, you can use the product locator on their website.
- 4 tbsp butter
- 3 tbsp flour
- 2 cups Swanson Chicken Stock
- 1 - 2 tsp black pepper
- 1 tsp garlic powder
- 3 cups cooked chicken cubed or chunked
- 2 cups vegetables diced or chunked
- 2 9 inch pie crusts store bought or homemade
- 1 egg beaten
- Melt butter in a sauce pan and stir in flour. Whisk until smooth.
- Slowly stir in the broth and seasonings and bring to a boil over medium heat.
- Whisk the mixture until it starts to thicken up and add chicken and vegetables. Cook over medium-low heat until the vegetables start to soften, about 5 minutes. Preheat the oven to 375F
- Place 1 pie crust in a pie plate, making sure the sides are covered. Pour in gravy/chicken mixture. Top with remaining pie crust.
- Brush the beaten egg over the top crust and bake for 40 minutes. Serve immediately
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10 Comments on "Chicken Pot Pie Recipe"
This looks so yummy! I love chicken pot pie but I don’t have it nearly as much as I’d like to!
I tried making chicken pot pie before but it didn’t come out as I had hoped. Going to try again using your recipe!
Even though I don’t eat meat, I know that my son would love this. Thanks for sharing the recipe!
I love using stock to make my pot pies, and seafood stock when I am making Lobster Pot Pie! 🙂
This is a great idea for dinner this week. I will have to pick up the ingredients I need to make this recipe.
I haven’t had chicken pot pie in a very long time. I should make it for my family. I love the creamy taste mixed with chicken and veggies.
I’ve been wanting to make chicken pot pies for a while now. I’m glad I saw your recipe. It look so good! I’ll have to make this soon.
I’ve never made a pot pie before but my husband loves them so I should try it. I use Swanson chicken broth for lots of different recipes already.
I love a good pot pie!! It is one of my favorite comfort foods, especially on a rainy or cloudy day!
Yum, yum, yum! Every Thanksgiving and Christmas, I make a special turkey pot pie, and I always use Swanson stock to make enough extra gravy for the filling. It tastes so good.