Payment Types Accepted

Looking for a printable version of our specials?

Click here to download

Sign Up for Our Newsletter
and you could win a whole section (15 lb. avg. weight) of NY Strip Steaks or other great prizes! Our weekly newsletter includes information on our weekly specials, helpful tips, recipes and more.
View previous newsletters

Best Chicken Pot Pie Recipe

Best Chicken Pot Pie Recipe

Chicken Pot Pie is one of the ultimate comfort foods. Take advantage of our great chicken deals and cook up a batch today! They also freeze great and reheat easy in the oven for a fast and delicious meal, so why not make a few?

Approximate Prep Time: 20-30 minutes
Cook Time: 50 minutes
Serves: 6+

Print Version


From Weiss Meats:

  • 1 pound skinless, boneless chicken breast halves - cut into cubes (this is easiest when chicken is slightly frozen)

From Your Grocer:

  • 1 cup carrots - sliced into discs
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 2 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts


  • Preheat your oven to 425º
  • Lightly coat a large saucepan with cooking spray.
  • Set saucepan on a burner set to medium heat and add in cubed chicken, lightly salt and pepper and allow to become golden brown on each side.
  • Add carrots, peas, and celery and 1/4 cup of the chicken stock and boil (covered) for 15 minutes.
  • Remove from heat, move contents to a bowl and set aside.
  • In the saucepan, over medium heat, cook onions in butter until soft and translucent.
  • Stir in flour, salt, pepper, and celery seed and cook for a few minutes while stirring until flour starts to turn slightly tan (you're making a rue).
  • Slowly add chicken broth and milk, stirring to combine.
  • Add in the contents of the bowl and simmer over medium-low heat until thick.
  • Pour the mixture into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake  for 30 to 35 minutes, or until pastry is golden brown, flakey, and filling is bubbling. Cool for 10 minutes before serving.
Write Review
Your Name:

Your Review: Note: HTML is not translated!

Rating: Bad            Good

Enter the code in the box below: