Chicken Pot Pie II

Chicken Pot Pie Ii

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Also a good way to use leftover turkey...


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5 - 6
30 Min
1 Hr


  • 2 c
    chopped, cooked chicken
  • 1 c
    peas, cooked
  • 1/2 c
    sliced carrots, cooked
  • 2
    potatoes, cubed and cooked
  • 1/4 c
    butter or margarine
  • 1/3 c
    chopped onion
  • 1/2 c
    chopped celery
  • 1 clove
    garlic, minced
  • 1/3 c
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    ground celery seed
  • 1/2 tsp
    dried parsley
  • 2 c
    chicken broth (or prepared chicken bouillon)
  • 1/2 c
  • 1
    9" pie crust

How to Make Chicken Pot Pie II


  1. Saute onion, celery and garlic in butter or margarine until soft.
  2. Stir in flour and seasonings and slowly add the broth and milk, stirring until smooth. Cook for several minutes until it thickens.
  3. Add potatoes, peas and carrots. Stir in chopped chicken.
  4. Spoon into a 2 qt. round casserole dish. Place pie crust on top and roll edges until it fits the dish. Make several slits to allow steam to escape.
  5. Bake at 350° for about an hour until filling is bubbly and top is browned.
  6. Let sit for 5 or 10 minutes before serving.

Printable Recipe Card

About Chicken Pot Pie II

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Hashtag: #pot-pie

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