Chicken and Vegetable Pot Pie Recipe Serves: 6
Prep Time 10 minutes
Cook Time 20 minutes

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 390
Calories from Fat 140
Total Fat 16 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 570 mg
Total Carbs 28 g
Dietary Fiber 4 g
Sugars 4 g
Protein 33 g
Vitamin A 120 %
Vitamin C 15 %
Calcium 6 %
Iron 15 %

Chicken and Vegetable Pot Pie

A Carla Hall recipe


  • 1/4 cup Shedd's Spread Country Crock® Spread
  • 1 medium onion, diced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon leaves
  • 1/4 tsp. salt
  • 1/4 cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 4 cups shredded cooked chicken breast
  • 1 cup frozen green peas
  • 1 refrigerated pie crust
  • 1/4 tsp. cracked black pepper


  1. Preheat oven to 450°. In a deep cast iron skillet* over medium high heat, melt 3 tablespoons Shedd's Spread Country Crock® Spread. Add onion, carrots, and celery. Cook about 5 minutes. While cooking, wrap thyme and tarragon sprigs together with a piece of twine. Add to the skillet. Season with salt.
  2. Add the flour to the vegetables and stir to form a paste. Once a paste is formed, slowly pour in the chicken broth. Bring to a boil and allow the liquid to thicken. Once the sauce coats the back of a spoon, stir in chicken and peas. Remove herb bundle.
  3. Melt the remaining 1 tablespoon Shedd's Spread Country Crock® Spread. Place the pie dough on top of the pot pie filling. Using a pastry brush, coat the pie dough with melted Spread. Season with cracked black pepper. Make 3 slits in top of pie. Place in oven for 15 minutes, until crust is golden.
  • *If you don't have a cast iron skillet you can use a deep 12-inch skillet and transfer filling to a round 3-quart casserole dish before placing pie crust on top.
  • Tip: You can substitute 1/4 teaspoon each dried thyme and tarragon for the fresh.

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