There is nothing like a hot chicken pot pie for dinner. There is a reason they call it comfort food.
So, bring the family together to learn how to make this homemade classic.
We used prepared refrigerated pie crusts. If you want to make your own, there is a good pie crust recipe on this blog. Just look for it in the search bar.
You can make it simple by buying all the veggies fresh or frozen, already cut up.
Make 12 servings, or 8 with hearty eaters.
Enjoy!
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Here is what you need
You Need:
- 1/2 cup butter (1 stick)
- 1/2 cup all-purpose flour
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 1/2 cup milk
- 2 1/2 to 3 cups cut-up cooked chicken or turkey
- 1 bag (10 oz) frozen peas
- 3 carrots
- 1 yellow onion
- 1 box (14.1 oz) refrigerated Pie Crusts (2 Count), softened as directed on box
How to Make:
- In 2-quart saucepan, melt butter over medium heat. Saute onions until cooked well.
- Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
- Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust. Cover the pie. Cut slits to let air in during baking.
- Bake about 35 minutes or until golden brown.
Chicken Pot Pie
Equipment
- 1 9-inch baking dish
Ingredients
- 1/2 Cup butter (1 stick)
- 1/2 Cup all-purpose flour
- 1/2 Cup yellow onion - chopped
- 1/4 tsp salt and pepper
- 1 3/4 Cups chicken broth
- 1/2 Cup milk
- 2 1/2 Cups cooked chicken - diced
- 2 Cups veggies (peas and carrots - diced) fresh or frozen
- 1 pkg Refrigerated pie crust (has two crusts)
Instructions
- In 2-quart saucepan, melt butter over medium heat. Saute onions until cooked well.Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.Stir in chicken and peas and carrots; remove from heat.Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into un-greased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.Roll out remaining pie crust. Cover the pie. Cut slits to let air in during baking. Bake about 35 minutes or until golden brown.
