Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Peeled And Diced Potatoes; 4 Tablespoons Butter; 1/2 cups Diced Celery; 1/2 cups Diced Onion; 1/4 cups Flour; 2 cups Chicken Broth; 1 cup Light Cream Or Half-and-Half; 1 teaspoon Bells All Natural Seasoning; Salt And Pepper, to taste; 1/2 cups Frozen Peas; 2 cups Cooked, Diced Chicken (use Rotisserie Or Leftover Or Make It Fresh); 1 package Pre-Made Pie Crust (2-count Package)

Servings: persons

2 cups Peeled And Diced Potatoes
4 Tablespoons Butter
1/2 cups Diced Celery
1/2 cups Diced Onion
1/4 cups Flour
2 cups Chicken Broth
1 cup Light Cream Or Half-and-Half
1 teaspoon Bells All Natural Seasoning
Salt And Pepper, to taste
1/2 cups Frozen Peas
2 cups Cooked, Diced Chicken (use Rotisserie Or Leftover Or Make It Fresh)
1 package Pre-Made Pie Crust (2-count Package)

1
Preheat oven to 400 F.
2
Boil potatoes in a pot of water until fork tender.
3
This should take 10-20 minutes depending on the size of the dice but test with a fork to make sure they are tender.
4
When done, drain off the water and set aside.
5
On medium heat, melt 4 tablespoons of butter in a Dutch oven, then add diced celery and onion.
6
Saute until soft (this will take a few minutes.)
7
Then sprinkle 1/4 cup of flour over the celery and onion and stir to combine.
8
Continue to cook for a couple more minutes, stirring constantly.
9
Add two cups of chicken broth.
10
Stir and cook until it starts to thicken.
11
Add 1 cup of cream, the Bells all natural seasoning and salt and pepper to taste.
12
Stir and cook until thickened (about 3 minutes.)
13
Remove from heat and stir in your cooked diced potatoes, 1/2 cup frozen peas and the 2 cups of diced cooked chicken.
14
Put one pie crust into your pie pan.
15
Spread mixture into your pie crust, then top with the other crust.
16
Poke some holes in the top crust to let out steam and bake for 30 minutes until golden brown.

862

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 12 ingredients. The key ingredients include: 2 cups Peeled And Diced Potatoes, 4 Tablespoons Butter, 1/2 cups Diced Celery, 1/2 cups Diced Onion, 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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