chicken pot pie
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.
prep time
20 Min
cook time
30 Min
method
---
yield
6-8 serving(s)
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 - celery stalks, chopped, about 1/2 cup
- 3 - carrots, chopped, about 1 cup
- 4 tablespoons flour
- 4 cups chicken stock
- 1 cup half and half
- 2 medium potatoes, peeled and diced
- 2 cups chicken, shredded
- 2 tablespoons parsley, chopped
- 1/2 cup frozen peas, thawed
- 1 - prepared pie crust, boxed in the dairy section
- 1 - egg, lightly beaten
How To Make chicken pot pie
-
Step 1Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. -
Step 2Whisk 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.
-
Step 3Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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