Chicken Pot Pie

Iris Bonanno

By
@GumboLady

Classic Chicken Pot Pie with veggies to match my husbands taste buds.


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Rating:
★★★★★ 3 votes
Comments:
Serves:
6
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

1 stick
butter, melted
1/3 c
onion, chopped
1/3 c
all purpose flour
1/2 tsp
salt
1/2 tsp
black pepper
1-1/2 c
chicken broth
1/2 c
milk
2 c
cubed chicken
1 large
potato, cubed
2 large
carrots, cubed
1 can(s)
corn, whole kernel
1 can(s)
green beans, cut

CRUST

2 pkg
refrigerated pie crust

Step-By-Step

1Heat oven to 425*F. Make pie crust as directed on box using a 9" glass pie pan. Boil potatoes until tender, drain and set aside. Boil carrots until tender, drain and set aside.
2In medium saucepan over medium heat, melt butter add onions and cook 2 minutes. Stir in flour, salt and pepper. Add broth and milk, cooking and stirring until thickened.
3Remove from heat. Stir in all veggies & chicken. Spoon mixture into a crust lined pie plate. Top with second crust, seal edges and flute. Cut slits in top crust. Cover with foil.
4Place on cookie sheet in preheated oven for 25 minutes. Remove foil and bake another 20 minutes until crust is golden brown. Let stand 5-10 minutes before serving.

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American