chicken pot pie
This is a family favorite, and get requests for this wonderful casserole. I usually have leftover cut up rotisserie chicken in the freezer, which cuts down the preparation time and is so delicious! Be sure to take out any fat and tendons. Bon Apetit!
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prep time
1 Hr 30 Min
cook time
40 Min
method
Bake
yield
10 serving(s)
Ingredients
- 1 cup white or yellow onion, chopped
- 1 cup celery chopped
- 1 cup carrots, chopped
- 1 cup potatoes, chopped
- 1/3 cup butter, melted
- 1/2 cup flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cooked chicken, chopped
- 1 box pillsbury pie dough, or make your own
How To Make chicken pot pie
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Step 1Saute onion, celery, carrots, and potatoes in butter for 10 minutes.
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Step 2Add flour, stirring well. Cook 1 minute, stirring constantly.
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Step 3Combine broth and milk. Gradually add to the vegetable mixture.
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Step 4Cook over medium heat, stirring constantly, until it is thick and bubbly. Stir in salt and pepper. Add chicken and stir well.
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Step 5Pour into a 9 x 13 pan which has been sprayed with Pam. Top with pastry crust. I overlap the two round pie dough sheets, then tuck in the extra dough around the edges, or cut off the excess. Cut slits in crust to allow steam to escape.
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Step 6Bake at 400° for 40-45 minutes or until golden brown.
- 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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