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.


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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

Directions Step-By-Step

1
Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes.
2
Whisk 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.
3
Pour 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