Chicken Pot Pie

2
Iris Bonanno

By
@GumboLady

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

Rating:

★★★★★ 3 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

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  • 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

How to Make Chicken Pot Pie

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American




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