Chicken Pot Pie

Chicken Pot Pie

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30 Min
1 Hr


  • 1
    9" pie crust
  • 1
    split chicken breast, cooked and chopped
  • 2 c
    chicken broth (can use 1-14.5 can chicken broth)
  • 1/4 c
  • 2
    small potatoes
  • 1
    small onion, diced
  • 1
    large stalk celery, diced
  • 1/4 tsp
    minced garlic
  • 2 Tbsp
    vegetable oil
  • 1 c
    frozen mixed vegetables
  • 2 1/6 Tbsp
  • 1 1/6 Tbsp
    corn starch
  • 1/2 tsp
    poultry seasoning
  • ·
    salt and pepper to taste

How to Make Chicken Pot Pie


  1. Peel and cut potatoes into bite-sized pieces. Boil until just tender. Drain.
  2. At the same time, sauté onion, celery and garlic in oil for 5 to 8 minutes. Add frozen vegetables and cook another 5 to 8 minutes.
  3. Mix flour and cornstarch in a bowl. Add about 1/2 cup of chicken broth and stir until smooth.
  4. Add rest of chicken broth and milk to vegetables and heat to boiling.
  5. Stir in flour/cornstarch mix and stir until thickened.
  6. Once thick, add potatoes and chopped chicken.
  7. Add poultry seasoning and salt and pepper to taste.
  8. Turn into a 2 qt. round casserole dish. Cover with pie crust and brush with a little milk for browning.
  9. Bake at 350 degrees for about an hour or until pie shell is cooked and golden brown.

Printable Recipe Card

About Chicken Pot Pie

Course/Dish: Savory Pies
Main Ingredient: Chicken
Regional Style: American
Hashtags: #meat pie #chicken

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