Chicken Pot Pie

Cheryl Jacobs


We love this on a cold winter day!


★★★★★ 1 vote

35 Min
35 Min


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4 c
chicken, cooked, deboned and chopped
1/2 c
chopped celery
1/2 c
chopped onion
3/4 c
carrots, chopped
3/4 c
potato, chopped
2 pt
chicken stock
1 pkg
chicken gravy mix
1 Tbsp
salt and pepper to taste
3/4 c
frozen peas
unbaked pie pastry for two-crust pie

How to Make Chicken Pot Pie


  • 1Combine celery, onion, carrot, potatoes, salt, pepper and stock in a heavy saucepan and bring to a boil; reduce to simmer and cook until vegetables are just tender.
  • 2In a small bowl, whisk together the gravy mix, cornstarch and a ladle full of the chicken stock from pot. Add to pot of stock/vegetables and continue simmering until slightly thickened. Gently stir in peas.
  • 3Lay one crust in deep dish pie plate, covering bottom with chopped chicken. Pour the stock/vegetable mixture over the top, and cover with second pie crust, sealing edges and cutting a couple of slashes in center. Bake at 375 degrees for 30-45 minutes or until bubbly and browned.

Printable Recipe Card

About Chicken Pot Pie

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

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