Chicken Pot Pie

Iris Bonanno

By
@GumboLady

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


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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

Directions Step-By-Step

1
Heat 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.
2
In 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.
3
Remove 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.
4
Place 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