Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Yield: 4 servings
Cuisine: American
Ingredients: 4 Tablespoons Butter; 1/4 Cup Finely Chopped Onion; 5 Tablespoons flour; 3 Cups Chicken Broth (Ina adds two chicken boullion cubes for four individual pot pies; should we replace some salt with this?); 1 Cup Carrots Cut Into 1/2-Inch Dice; 1 Teaspoon Salt; 1/2 Teaspoon Freshly Ground Black Pepper; 1 Teaspoon Chopped Fresh Sage, Or 1/2 Teaspoon Dried; 1 Cup Milk; 1 Cup Fresh, Or Frozen, Defrosted Corn Kernels; 1 Cup Fresh Or Frozen And Defrosted Petite Peas; 2 Cups Cooked Chicken (I just poach a couple of chicken breasts in broth or water with some; herbs and then cube up)

Servings: persons

4 Tablespoons Butter
1/4 Cup Finely Chopped Onion
5 Tablespoons flour
3 Cups Chicken Broth (Ina adds two chicken boullion cubes for four individual pot pies
should we replace some salt with this?)
1 Cup Carrots Cut Into 1/2-Inch Dice
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Chopped Fresh Sage, Or 1/2 Teaspoon Dried
1 Cup Milk
1 Cup Fresh, Or Frozen, Defrosted Corn Kernels
1 Cup Fresh Or Frozen And Defrosted Petite Peas
2 Cups Cooked Chicken (I just poach a couple of chicken breasts in broth or water with some
herbs and then cube up)

1
In a 4-quart saucepan, melt the butter and saute the onion for 2 minutes, until it begins to soften. Add the flour, and whisk until it bubbles. Gradually whisk in the broth a little at a time, stirring as you go with the whisk, until the sauce is thick and smooth, about 3-5 minutes. Add the carrots, salt, pepper and sage, stirring until the sauce begins to simmer. Simmer for 5 minutes. Add the milk, corn, peas and chicken, simmering for another 3 minutes. Pour the filling into a 3-quart casserole. Refrigerate until ready to bake.
2
Make the crust.
3
Preheat the oven to 375u00b0 F. Bake the pot pie for 30 to 40 minutes, until the crust is golden brown.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 4 Tablespoons Butter, 1/4 Cup Finely Chopped Onion, 5 Tablespoons flour, 3 Cups Chicken Broth (Ina adds two chicken boullion cubes for four individual pot pies, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Pot Pie

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