Emeril's Chicken Pot Pie Recipe

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Servings: 6


Cost per serving $1.01 view details


  1. Preheat the oven to 400 degrees F. Grease a 9 by 9 by 2-inch square baking pan. In a large saute/fry pan, heat the butter. Add in the onions and celery and saute/fry for 2 min. Season with salt and pepper. Stir in the flour and cook for about 3 to 4 min for a blond roux. Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 min, or possibly till the sauce starts to thicken. Stir in the half and half and continue to cook for 4 min. Season with salt and pepper.
  2. Stir in the potatoes, carrots, peas and chicken. Mix the filling thoroughly. Line the baking pan with one of the crusts. Pour the filling into the prepared pan. Place the top crust on top of the filling.
  3. Carefully tuck the overlapping crust into the pan, forming a thick edge.
  4. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for about 25 to 30 min or possibly till the crust is golden and crispy. Remove from the oven and cold for 5 min before serving.
  5. Yield: about 6 servings


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Nutrition Facts

Amount Per Serving %DV
Serving Size 293g
Recipe makes 6 servings
Calories 359  
Calories from Fat 218 61%
Total Fat 24.55g 31%
Saturated Fat 12.57g 50%
Trans Fat 0.0g  
Cholesterol 86mg 29%
Sodium 284mg 12%
Potassium 531mg 15%
Total Carbs 20.26g 5%
Dietary Fiber 2.9g 10%
Sugars 2.97g 2%
Protein 14.67g 23%
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