chicken pot pie
Classic Chicken Pot Pie with veggies to match my husbands taste buds.
prep time
30 Min
cook time
45 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 stick butter, melted
- 1/3 cup onion, chopped
- 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1-1/2 cup chicken broth
- 1/2 cup milk
- 2 cups cubed chicken
- 1 large potato, cubed
- 2 large carrots, cubed
- 1 can corn, whole kernel
- 1 can green beans, cut
- CRUST
- 2 packages refrigerated pie crust
How To Make chicken pot pie
-
Step 1Heat 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.
-
Step 2In 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.
-
Step 3Remove 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.
-
Step 4Place 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.
- 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!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes