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Sarah's Pot Pie

Skill Level: Intermediate

20 min Prep
55 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 438
Protein 16.7g
Total Carbohydrates 37.5g
Dietary Fiber 2.2g
Net Carbohydrates 35.3g
Sugar 2.4g
Total Fat 24.5g
Saturated Fat 11.0g
Trans Fat 0.3g
Cholesterol 59.5mg
Sodium 378.2mg
SmartPoints® 14.0


  • 1 pound boneless skinless chicken breast, cubed
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1 pinch salt and pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups reduced-sodium chicken broth or stock
  • 2/3 cup whole milk
  • 2 pie crusts


  1. Preheat oven to 425 °F (220 °C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery.
  3. Add water to cover and boil for 15 minutes.
  4. Remove from heat, drain and set aside.
  5. In the saucepan over medium heat, cook onions in butter until soft and translucent.
  6. Stir in flour, salt, pepper, and celery seed.
  7. Slowly stir in chicken broth and milk.
  8. Simmer over medium-low heat until thick.
  9. Remove from heat and set aside.
  10. Place the chicken mixture in the bottom pie crust.
  11. Pour hot liquid mixture over.
  12. Cover with top crust, seal edges and cut away excess dough.
  13. Make several small slits in the top to allow steam to escape.
  14. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
  15. Cool for 10 minutes before serving.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing