Chicken Pot Pie

Chicken Pot Pie


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Chicken Pot Pie

I remember eating the TV dinner chicken pot pies growing up.  Even as a kid I thought that the frozen ones were horrible.  Homemade chicken pot pie is so much better.  If you don’t feel like making your own crust purchase a prepared one. 


1 Pound Cubed Skinless/Boneless Chicken Breasts

1 Cup Sliced Carrots

1 Cup Green Peas

½ Cup Sliced Celery

1/3 Cup Butter

1/3 Cup Chopped Red Onion

1/3 Cup Unbleached Flour

½ Teaspoon Salt

¼ Teaspoon Black Pepper

1 ¾ Cups Chicken Broth

2/3 Cup Milk

1 (9inch) Unbaked Pie Crusts

Preheat the oven to 425° F.  In a saucepan, combine chicken, carrots, peas and celery.  Add water to cover and boil for 15 minutes.  Remove from the heat and set aside.  In a separate saucepan cook onions in the butter until soft and translucent over medium heat.  Stir in flour, salt and pepper.  Slowly stir in chicken broth and milk. Simmer over low heat until thick.  Remove from the heat and set aside.  Place the chicken mixture in the bottom of the pie crust.  Pour the hot liquid mixture over the chicken mixture.  Cover with the top crust and seal the edges.  Cut away any excess dough.  Make several small slits in the top crust to allow steam to escape.  Bake in the preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.  Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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