Chicken Pot Pie

My family loves Chicken Pot Pie and we have tried several. This one is their favorite!

Scale

3 – 4 cups cooked chicken – I use Rotisserie chicken from Costco, pulling the meat. 1 chicken is more than enough.
4 cups frozen mixed vegetables – carrots, peas, corn, green beans
2/3 cup butter
2/3 cup flour
2/3 cup chopped onion
salt & pepper to taste
1/2 tsp celery seed
3 1/2 cups chicken broth
1 1/3 cup milk
2 frozen pie crust shells
1 box – 2 count Pillsbury refrigerated pie crusts

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Preheat oven to 425°
In saucepan, cook frozen vegetables for about 15 minutes, drain when done
In a 2nd sauce pan, over medium heat, cook onions in butter until soft and translucent
Stir in flour, salt, pepper and celery seed
Slowly stir in chicken broth and milk.
Simmer over medium- low heat until thick
Remove from heat and set aside
Place 1/2 of the chicken in the bottom of each pie shell
Add 1/2 of the vegetables on top of the chicken
Pour gravy mixture over chicken and vegetables – be sure to not overflow
Roll pie crust and place over top of the pie, pinching edges to seal (for both pies)
Retain extra gravy for dipping
Bake for about 30 minutes until pie crust is golden brown.

Notes:

I do place each pie on a sheet pan in case anything runs over.
You can use a 9 x 13 pan as well, but would not use the frozen pie crusts but all refrigerated.

Original recipe from All Recipes however I altered for additional servings.

Thanks for stopping by – until next time, may your days be grace filled, your kitchen warm and your heart rooted right where you are. 🩶

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