Chicken Pot Pie

Susan McGreevy

By
@smcgreevy

This one is a family favorite. You can change up the ingredients if you like. Use turkey or add mixed vegetables instead of celery, carrots and peas.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
30 Min

Ingredients

2 Tbsp
butter
1 medium
onion, chopped
2
celery stalks, chopped, about 1/2 cup
3
carrots, chopped, about 1 cup
4 Tbsp
flour
4 c
chicken stock
1 c
half and half
2 medium
potatoes, peeled and diced
2 c
chicken, shredded
2 Tbsp
parsley, chopped
1/2 c
frozen peas, thawed
1
prepared pie crust, boxed in the dairy section
1
egg, lightly beaten

Step-By-Step

1Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes.
2Whisk in flour and cook for 2 minutes. Add chicken stock and half and half and bring to a simmer. Add potatoes and simmer until tender. Stir in chicken, parsley and peas.
3Pour mixture into casserole dish. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

Note: Depending on the casserole dish you use, you may have to roll the pie crust to fit. If you use a round dish, the crust should fit over top. If you use a square or rectangular, you will have to use two or roll it to fit.

About this Recipe

Course/Dish: Chicken, Pies, Savory Pies
Hashtag: #crust