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Chicken Pot Pie

Chicken Pot Pie Recipe

  • 2½ cups hot chicken stock
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 2 celery stalks, thinly sliced
  • 2 tbsp all purpose flour
  • 10 oz (280g) frozen fava or lima beans, or peas, thawed
  • ½ tsp dry mustard
  • Salt and freshly ground black pepper
  • 12 oz (350g) skinless, boneless cooked chicken, cut into bite-sized pieces
  • 1 cup heavy cream
  • 1 sheet (8½ oz/240g) frozen puff pastry, thawed
  • 1 large egg, beaten, to glaze
  • 9.5 in (24cm) deep-dish pie pan
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 961kcal (48%)
Total Fat 60g (93%)
Saturated Fat 26g (129%)
Cholesterol 220mg (73%)
Total Carbohydrate 66g
Dietary Fiber 9g
Sugars 9g
Protein 39g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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