Chicken Pot Pie

Chicken Pot Pie is the ultimate in comfort food. Easy to pack with vegetables, its creamy sauce brings out the best of all the flavours.
Serves: 4
Prep Time: 15 min
Cook Time: 45 min


1 square chicken bouillon
1 onion, medium, chopped
1 potato, small, diced
1 carrot, small, finely-chopped
1/2 cup celery, diced
1/4 tsp poultry seasoning
1/4 tsp sage, dried
1 can condensed cream of mushroom soup, undiluted
2 cups leftover chicken gravy
2 - 3 cups chicken, cooked, diced
1/2 cup frozen peas, (optional garnish)
2 pie shells, frozen

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Prepare chicken broth using chicken bouillon cube as directed on package.

  2. Add onion, potato, carrot, celery, poultry seasoning and sage to chicken broth. Simmer until vegetables are tender crisp.

  3. Add gravy or soup and chicken pieces. About ½ cup frozen peas can be added now if you wish.

  4. Pour into unbaked pie shell and top with another crust. Bake at 350ºF (180ºC) for about 30 minutes.

Helpful Tip

Puff pastry can be used for the top also.

This recipe freezes well can also be made into small pies.

Nutrition Info

Per 530 g serving Amount
Protein27 g
Fat13 g
Saturated Fat3 g
Carbohydrate31 g
Fibre3 g
Sugar7 g
Cholesterol60 mg
Sodium760 mg
Per 530 g serving % Daily Value
Vitamin A60
Vitamin C25
Vitamin B637
Vitamin B1213