Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Pot Pie

Recipe by BevCrockett

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

Chicken Pot Pie

Ingredients

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

Instructions

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

Notes

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.

Find it online: https://asmalltownsoul.com/chicken-pot-pie/