Chicken Pot Pie – a delicious recipe with Chicken, Pie Crust, Butter, Onion, Flour, Chicken Broth. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
Take the pie crust out and let it sit and come to room temperature.
3
Lay the crust in the bottom of a pie pan.
4
Melter butter in a skillet (dont get it too hot like I did, I burned the first batch of onions!).
5
Add onions and saute until wilted.
6
Add flour, stir, and let cook for about a minute or two.
7
Add broth and milk gradually while stirring with a whisk.
8
Add Veg-All and chicken.
9
Continue stirring and let it cook until it is pretty thick.
10
Pour filling into the pie crust.
11
Place the second crust on top and fold the edges under.
12
Crimp the edges with the side of your thumb.
13
Cut 5 slits on top of the crust.
14
Bake for 30 minutes.
4893
kcal
Calories
532
g
Fat
18
g
Carbs
40
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 whole Chicken Breast, Boiled And Cubed, 1 whole Pillsbury Pie Crust, 1 can (15 Oz. Can) Veg-All, 23 sticks Butter, 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.
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