Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter or margarine; 1/3 c. plain flour; 2 3/4 c. chicken broth; 1/2 tsp. pepper; 3 1/2 c. chopped chicken; 1 (10 oz.) pkg. frozen mixed vegetables, thawed; 3 hard-cooked eggs, chopped; 1 egg, beaten; 1/2 tsp. salt; 1/2 c. chopped celery; 1 tsp. water

Servings: persons

1/4 c. butter or margarine
1/3 c. plain flour
2 3/4 c. chicken broth
1/2 tsp. pepper
3 1/2 c. chopped chicken
1 (10 oz.) pkg. frozen mixed vegetables, thawed
3 hard-cooked eggs, chopped
1 egg, beaten
1/2 tsp. salt
1/2 c. chopped celery
1 tsp. water

1
Melt butter in heavy saucepan over low heat; add flour and cook 1 minute, stirring constantly.
2
Gradually add chicken broth.
3
Cook, stirring constantly, until it is thick and bubbly.
4
Stir in salt and pepper.
5
Stir in chicken, vegetables and eggs.
6
Spoon chicken mixture into a lightly greased 12 x 8 x 2-inch baking dish.
7
Roll out pastry on floured surface to 1/8-inch thickness.
8
Cut pastry into 3/4-inch wide strips using a fluted pastry wheel.
9
Arrange strips, lattice fashion, across top.
10
Combine raw egg and water. Lightly brush pastry with egg mixture.
11
Bake at 400u00b0 for 35 to 40 minutes or until golden.

947

kcal

Calories

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. butter or margarine, 1/3 c. plain flour, 2 3/4 c. chicken broth, 1/2 tsp. pepper, and more.

Yes, Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie

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