Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cups Butter; 1/2 cups Flour; 2 Tablespoons Flour; 4 cups Milk; 2 Tablespoons Chicken Base; 3 cups Diced Cooked Chicken; 3/4 cups Peas; 3/4 cups Carrots; Salt To Taste; 1 whole Egg, Beaten

Servings: persons

1
Prepare cream sauce: Melt butter over low heat.
2
Add flour, stirring constantly until mixture bubbles.
3
Slowly add milk, stirring until mixture is smooth.
4
Stir in chicken base (a paste found in meat department at grocers) until smooth.
5
Assembly: Line a deep dish 9-inch pie pan with one pie crust.
6
Combine cream sauce with chicken, pea, carrots, and salt to taste.
7
Pour into pie pan.
8
Cover with top crust, crimp to seal and use tip of sharp knife to vent top pastry.
9
Lightly brush with beaten egg.
10
Bake in preheated 425 degree oven for 30 to 40 minutes or until crust is golden brown and the contents bubble.

767

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 10 ingredients. The key ingredients include: ⅓ cups Butter, 1/2 cups Flour, 2 Tablespoons Flour, 4 cups Milk, 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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