Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8
Ingredients: 2 Tbsp butter; 1 medium onion, chopped; 2 celery stalks, chopped, about 1/2 cup; 3 carrots, chopped, about 1 cup; 4 Tbsp flour; 4 c chicken stock; 1 c half and half; 2 medium potatoes, peeled and diced; 2 c chicken, shredded; 2 Tbsp parsley, chopped; 1/2 c frozen peas, thawed; 1 prepared pie crust, boxed in the dairy section; 1 egg, lightly beaten

By Susan McGreevy
@smcgreevy

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.

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

6-8

Prep:

20 Min

Cook:

30 Min

Ingredients

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2 Tbsp

butter
1 medium

onion, chopped
2

celery stalks, chopped, about 1/2 cup
3

carrots, chopped, about 1 cup
4 Tbsp

flour
4 c

chicken stock
1 c

half and half
2 medium

potatoes, peeled and diced
2 c

chicken, shredded
2 Tbsp

parsley, chopped
1/2 c

frozen peas, thawed
1

prepared pie crust, boxed in the dairy section
1

egg, lightly beaten

How to Make Chicken Pot Pie

Step-by-Step

Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes.
Whisk 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.
Pour 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.