Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Butter; ⅛ teaspoons Thyme; 1/4 teaspoons Pepper; 6 Tablespoons All-purpose Flour; 1- 1/2 cup Chicken Broth; 1- 1/2 cup Half-and-half; 2 cups Cooked, Then Cubed Chicken; 1 whole Carrot, Diced And Cooked; 1/2 cups Peas Cooked; 6 whole New Potates, Cooked And Cubed; 1 box Double Crust Pastry Shell (or Make Your Own!)

Servings: persons

6 Tablespoons Butter
⅛ teaspoons Thyme
1/4 teaspoons Pepper
6 Tablespoons All-purpose Flour
1- 1/2 cup Chicken Broth
1- 1/2 cup Half-and-half
2 cups Cooked, Then Cubed Chicken
1 whole Carrot, Diced And Cooked
1/2 cups Peas Cooked
6 whole New Potates, Cooked And Cubed
1 box Double Crust Pastry Shell (or Make Your Own!)

1
Cook butter, thyme, flour, pepper (add salt to taste) on low heat until bubbly.
2
Remove from heat and add chicken broth and cream.
3
Heat to boiling, stirring constantly till thick.
4
Fold together sauce with chicken and vegetables.
5
Pour into uncooked pastry shell.
6
(can mound high in shell,) Put pastry shell on top and vent like you would an apple pie.
7
Bake in preheated oven @425 for 30 minutes.

507

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 11 ingredients. The key ingredients include: 6 Tablespoons Butter, ⅛ teaspoons Thyme, 1/4 teaspoons Pepper, 6 Tablespoons All-purpose Flour, 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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