Chicken Pot Pie

Chicken Pot Pie Recipe

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Cathy Gillespie


In lieu of chicken meat I have used, turkey, salmon or tuna.

In lieu of the carrots and peas I use about a cup of steamed vegetables (cauliflower, broccoli, green beans and/or carrots).

In lieu of half and half, I have used plain milk.

This recipe came from a friend and it is my favorite...Alyenne told me she expected me to tweak the recipe -- just as I did!


★★★★★ 1 vote

35 Min


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2 Tbsp
2 Tbsp
1/8 tsp
1/2 c
chicken broth
1/2 c
half and half
2 c
cooked chicken meat
1 can(s)
peas and carrots, drained
pie shell and top

How to Make Chicken Pot Pie


  • 1Preheat oven 425. Place cookie sheet in oven to preheat, too.
  • 2In a medium saucepan combine butter, flour and thyme. Cook over low heat until thick and bubbly. Gradually add chicken broth and half & half; stir until mixture begins to thicken. Stir in chicken and vegetables. Pour mixture into pie shell and add top crust. Cut slits in the top and crimp edges.
  • 3Bake 30-35 minutes or until crust is browned and the inside is bubbly.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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