Recipes and Cooking Chicken Pot Pie A creamy chicken-and-vegetable filling and a buttery pastry crust combine in our chicken pot pie. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 5, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 40 mins Stand Time: 10 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients ½ cup butter ½ cup all-purpose flour 1 14.5 ounce can chicken broth 1 ½ cup milk 3 cup chopped cooked chicken (about 1 pound) 1 16 ounce package frozen mixed vegetables ½ of a 14.4-ounce package frozen pearl onions (1 1/2 cups) 1 teaspoon poultry seasoning ½ teaspoon salt ⅛ teaspoon ground black pepper 1 recipe Pastry Topper for Pot Pie 1 tablespoon milk ¼ cup grated Parmesan cheese (1 ounce) Freshly snipped Italian parsley (optional) Pastry Topper for Pot Pie 2 ½ cup all-purpose flour 1 teaspoon salt ½ cup shortening ¼ cup butter, cut into pieces, or shortening ½ cup cold water Directions Preheat oven to 400°F. In a large saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in broth and the 1 1/2 cups milk. Cook and stir until slightly thickened and bubbly. Stir in chicken, vegetables, onions, poultry seasoning, salt, and pepper. Cook and stir until heated through. Set aside; keep warm. Prepare Pastry Topper for Pot Pie. On a lightly floured surface, roll pastry from center to edges into an oval or rectangle 1 inch larger than a 3-quart oval or rectangular baking dish (about 14x10-inches). Transfer hot chicken mixture to baking dish. Cut pastry into 1 1/2-inch-wide strips. Weave strips over hot filling in a wide lattice pattern. Trim pastry 1/2 inch beyond edge of dish. Brush top of pastry with the 1 tablespoon milk. Sprinkle with Parmesan cheese. Bake about 40 minutes or until light brown and edges are bubbly. Let stand for 10 minutes before serving. If desired, sprinkle with parsley. Pastry Topper for Pot Pie In a large bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Rate it Print Nutrition Facts (per serving) 618 Calories 37g Fat 48g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 618 % Daily Value * Total Fat 37g 47% Saturated Fat 16g 80% Cholesterol 100mg 33% Sodium 913mg 40% Total Carbohydrate 48g 17% Total Sugars 4g Protein 25g Vitamin C 6mg 30% Calcium 121mg 9% Iron 3.5mg 19% Potassium 387mg 8% Fatty acids, total trans 2g Folate, total 108.9mcg Vitamin B-12 0.5mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.