Chicken Pot Pie Recipe

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Chicken Pot Pie

Cathy Gillespie

By
@circlemoon8

In lieu of chicken meat I have used, turkey, salmon or tuna.

In lieu of the carrots and peas I use about a cup of steamed vegetables (cauliflower, broccoli, green beans and/or carrots).

In lieu of half and half, I have used plain milk.

This recipe came from a friend and it is my favorite...Alyenne told me she expected me to tweak the recipe -- just as I did!


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Comments:

Cook:

35 Min

Method:

Bake

Ingredients

2 Tbsp
butter
2 Tbsp
flour
1/8 tsp
thyme
1/2 c
chicken broth
1/2 c
half and half
2 c
cooked chicken meat
1 can(s)
peas and carrots, drained
9"
pie shell and top

Directions Step-By-Step

1
Preheat oven 425. Place cookie sheet in oven to preheat, too.
2
In a medium saucepan combine butter, flour and thyme. Cook over low heat until thick and bubbly. Gradually add chicken broth and half & half; stir until mixture begins to thicken. Stir in chicken and vegetables. Pour mixture into pie shell and add top crust. Cut slits in the top and crimp edges.
3
Bake 30-35 minutes or until crust is browned and the inside is bubbly.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy