Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PASTRY; 3/4 - 1 1/2 cup butter or 3/4-1 1/2 cup margarine; 2 1/4 cups flour; 1 pinch salt; 5 -6 tablespoons cold water; FILLING; 1/2 - 1 cup butter; 1 cup chopped onion; 2 chicken bouillon cubes; 1/2 teaspoon salt; 3 cups milk; 1/2 teaspoon pepper; 1 (10 ounce) package frozen vegetables; 1 1/2 cups chopped celery; 1/4 cup flour; 1 teaspoon thyme leaves; 2 cups cubed or shredded cooked chicken or 2 cups turkey

Servings: persons

PASTRY
3/4 - 1 1/2 cup butter or 3/4-1 1/2 cup margarine
2 1/4 cups flour
1 pinch salt
5 -6 tablespoons cold water
FILLING
1/2 - 1 cup butter
1 cup chopped onion
2 chicken bouillon cubes
1/2 teaspoon salt
3 cups milk
1/2 teaspoon pepper
1 (10 ounce) package frozen vegetables
1 1/2 cups chopped celery
1/4 cup flour
1 teaspoon thyme leaves
2 cups cubed or shredded cooked chicken or 2 cups turkey

1
PASTRY:
2
Crumble salt, flour, and butter.
3
Add water one tablespoon at a time.
4
Stir lightly until dough clings in a ball.
5
This should be enough for 2 pie shells.
6
or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
7
FILLING:
8
Saute celery, onions and butter together.
9
Add flour to make a paste.
10
Add milk and bouillon cubes.
11
Cook until thickened.
12
Add vegetables and meat.
13
If using pie shells, fill pie shells, and cover with remaining dough and bake at 375u00b0F for 20-25 minutes.
14
If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
15
Bake at 375u00b0F for 20-25 minutes.
16
Another thing I like to do is take one of the pies and freeze them so that I can bake them later for a quick meal.
17
-- or if you want, you can get the mini pie pans and make individual pot pies and freeze them for your family to eat whenever they please.

930

kcal

Calories

Fat

Carbs

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 17 ingredients. The key ingredients include: PASTRY, 3/4 - 1 1/2 cup butter or 3/4-1 1/2 cup margarine, 2 1/4 cups flour, 1 pinch salt, 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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