Chicken pot pie

Robin Harrison


Easy quick recipe to make on a cold night, or make ahead and freeze for an even quicker meal on a busy night.

★★★★★ 1 vote


2-3 c
chicken: cooked and cut into bite size pieces
1-2 c
onions: diced
1 c
celery: chopped
1-2 c
frozen or fresh peas + carrots
1 pkg
green giant frozen peas with butter sauce
2-3 c
chicken broth
1 c
all purpose flour
1-2 Tbsp
adobe seasoning
1-2 tsp
thyme, dried
1 pkg
refrigerated pie crust (i like immaculate)


1If buying uncooked chicken I cut into bite size pieces then suate in butter and season with salt, pepper and Adobe.
To save time on a busy day, I use the cooked chicken from my local grocery store for a meal then use the leftovers for the pie.
2If using cooked chicken: Set aside the cooked chicken and cut and suate celery,onion and fresh veggies until tender in butter and Adobe. If using frozen veggies add now with the cooked chicken and thyme. cook for few minutes to thaw veggies and heat through.
3Add flour then chicken broth to make sauce. Cook this until thick and bubbly then pour into 9" pie plate. Cover with pie crust and cut several slits in top. If prefered brush top with melted butter or beaten egg.
4I did not use potatoes for this recipe but you could add 1-2 diced fresh or 1 can diced whole potatoes in this recipe, but beware the liquid amount may need adjusting.
5Bake at 350 for 30 minutes to 1 hour depending on oven.

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