Busy Womens Easy Chicken Pot-Pie Makes 2

Judy Richardson Butz


I was a professional cook and food service manager for 30 years and this is the easiest pot pie that I came up with grocery store items ..

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4-6 or more


1 Hr


1 Hr 10 Min




2 can(s)
diced or chunk chicken
3 large
carrots (peeled and sliced in coins
4 stalk(s)
celery (sliced thin
1 small
onion (diced small
3/4 c
peas, frozen english
1 stick
3/4 c
self rising flour
2 c
chicken broth, low-salt
1/4 c
half and half
1 can(s)
cream of chicken soup
1 tsp
2 tsp
black pepper

Directions Step-By-Step

Cut and peel the carrots,celery and onions. I dice my onions very small.I put in a glass microwave bowl with 1/2 cup water and cook in microwave 8 minutes on high so the vegetables are almost tender.Drain and set aside.Measure out the frozen pea's and add to the rest of vegetables..
In a large skillet or Dutch oven add the butter till melted and add the flour and keep stiring till all the flour is coated and cooks about 4-5 minutes on medium add chicken broth and the soup and the half and half till all is blended together like gravy.(If this gets to thick add a little water.Add salt and pepper.
IN a small bowl add the drained chicken and break up add to the gravy mixture and then add the vegetables.
In a large bowl add the Jiffy Mix and add the water following the directions on package. this should make 4 pie crust....
This recipe makes two pot pies.I use a pyrex square dish for one and a different baking dish for the other.
In a baking casserole dish line the bottom with one pie crust and add 1/2 the vegetable filling and add the other pie crust and brush with melted butter and Bake at 350* for about 45 minutes to a hour.
Make the other pot-pie and bake and freeze for a busy day and cook when needed..Enjoy

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium