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Chicken Pot Pie

Recipe by Recipe submitted by Bonnie Lowry, Product Focus Group Alumni Member


  • 1 6lb chicken
  • 3 quarts water
  • 1 stalk celery, leaves and all
  • 1 large onion, cut in 1/8s
  • 5 tablespoons chicken base (or equal amount of bouillon cubes)
  • 7 cups chicken stock
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 cups carrots, thinly sliced
  • 2 cups green beans, cut in 1" pieces
  • 1 1/2 cups corn, removed from cob
  • 4 cups potatoes, diced
  • 6 cups chicken, chopped
  • 10 oz cream of chicken soup
  • 1 package pie crust


1. Place chicken, ½ stalk celery, onion and water in Medium Stockpot and bring to a boil. Reduce heat and simmer for 1 hour. When done, strain stock, discard celery and onion, cool chicken, debone & cube.

2. For stew, bring stock, celery, carrots and green beans to a boil then reduce heat and simmer until tender. Add potatoes and corn, simmer until tender. Most of the stock should be cooked down. At this point add chicken to soup. Cool before pouring into pie pastry.

3. Preheat oven to 350 degrees F and place oven rack in center position. Place the Silform® Pie Mold on the Perforated Baking Sheet and set aside. Line mold with dough, add stew and top with more dough. Crimp dough around edges and cut vents in top to release steam. Bake for 60-90 minutes or until golden brown. *This recipe make 2 pies, divide and freeze half for later!

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