Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 oz.) pkg. frozen mixed vegetables; 1/2 c. chopped onion; 1 jar mushrooms; 1/4 c. butter; 1/3 c. flour; 1/2 tsp. salt; 1 c. milk; 1/2 tsp. pepper; 2 c. water; 1 Tbsp. chicken bouillon; 3 c. cubed chicken; 1 pkg. Pillsbury ready to use pie crust; 1/4 c. snipped parsley

Servings: persons

1 (10 oz.) pkg. frozen mixed vegetables
1/2 c. chopped onion
1 jar mushrooms
1/4 c. butter
1/3 c. flour
1/2 tsp. salt
1 c. milk
1/2 tsp. pepper
2 c. water
1 Tbsp. chicken bouillon
3 c. cubed chicken
1 pkg. Pillsbury ready to use pie crust
1/4 c. snipped parsley

1
Line bottom with 1 layer pie crust in greased 7 x 11-inch dish. Make sure sides are covered.
2
Bake 3 to 4 minutes at 450u00b0.
3
Cook vegetables and drain.
4
Cook onion and mushrooms in pan in butter until tender.
5
Stir in flour, salt and pepper.
6
Add water, milk and chicken bouillon all at once.
7
Cook and stir until thick and bubbly (1 to 2 minutes).
8
Stir in vegetables, chicken and parsley; heat until bubbly.
9
Fill crust-lined baking dish; place second pie crust on top.
10
Pinch edges together.
11
Bake 10 to 12 minutes or until crust is golden brown.

543

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 13 ingredients. The key ingredients include: 1 (10 oz.) pkg. frozen mixed vegetables, 1/2 c. chopped onion, 1 jar mushrooms, 1/4 c. 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.

Chicken Pot Pie

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