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chicken pot pie

(3 ratings)
Recipe by
Iris Bonanno
Brusly, LA

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

(3 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For chicken pot pie

  • 1 stick
    butter, melted
  • 1/3 c
    onion, chopped
  • 1/3 c
    all purpose flour
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1-1/2 c
    chicken broth
  • 1/2 c
  • 2 c
    cubed chicken
  • 1 lg
    potato, cubed
  • 2 lg
    carrots, cubed
  • 1 can
    corn, whole kernel
  • 1 can
    green beans, cut
  • 2 pkg
    refrigerated pie crust

How To Make chicken pot pie

  • 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.

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