Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 stick butter, melted; 1/3 c onion, chopped; 1/3 c all purpose flour; 1/2 tsp salt; 1/2 tsp black pepper; 1-1/2 c chicken broth; 1/2 c milk; 2 c cubed chicken; 1 large potato, cubed; 2 large carrots, cubed; 1 can(s) corn, whole kernel; 1 can(s) green beans, cut; CRUST; 2 pkg refrigerated pie crust

By Iris Bonanno
@GumboLady

Classic Chicken Pot Pie with veggies to match my husbands taste buds.

Rating:

★★★★★ 3 votes5

Comments:

9 Comments

Serves:

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 stick

butter, melted
1/3 c

onion, chopped
1/3 c

all purpose flour
1/2 tsp

salt
1/2 tsp

black pepper
1-1/2 c

chicken broth
1/2 c

milk
2 c

cubed chicken
1 large

potato, cubed
2 large

carrots, cubed
1 can(s)

corn, whole kernel
1 can(s)

green beans, cut
CRUST
2 pkg

refrigerated pie crust
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How to Make Chicken Pot Pie

Step-by-Step

Heat oven to 425*F. Make pie crust as directed on box using a 9" glass pie pan. Boil potatoes until tender, drain and set aside. Boil carrots until tender, drain and set aside.
In medium saucepan over medium heat, melt butter add onions and cook 2 minutes. Stir in flour, salt and pepper. Add broth and milk, cooking and stirring until thickened.
Remove from heat. Stir in all veggies & chicken. Spoon mixture into a crust lined pie plate. Top with second crust, seal edges and flute. Cut slits in top crust. Cover with foil.
Place on cookie sheet in preheated oven for 25 minutes. Remove foil and bake another 20 minutes until crust is golden brown. Let stand 5-10 minutes before serving.

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