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 box Pillsbury folded pie crusts; 2 c. cooked chicken, cut into chunks; 2 Tbsp. onion, finely minced; 3 Tbsp. butter or margarine; 4 Tbsp. flour; 2 c. chicken stock; 1 tsp. salt; 1/8 tsp. pepper; 1/2 c. cooked green peas; 1/2 c. cooked carrots

Servings: persons

1 box Pillsbury folded pie crusts
2 c. cooked chicken, cut into chunks
2 Tbsp. onion, finely minced
3 Tbsp. butter or margarine
4 Tbsp. flour
2 c. chicken stock
1 tsp. salt
1/8 tsp. pepper
1/2 c. cooked green peas
1/2 c. cooked carrots

1
Line 1 1/2-quart baking dish with one sheet of pie crust. Place chicken, onion, peas and carrots in dish.
2
Melt butter in saucepan and stir in flour.
3
Blend thoroughly.
4
Slowly add stock, salt and pepper, stirring until mixture thickens.
5
Pour sauce over chicken and vegetables.
6
Top with second pastry.
7
Prick top crust with a fork several times or with a knife.
8
Bake at 425u00b0 for 25 to 30 minutes.
9
Serve at once.

566

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: 1 box Pillsbury folded pie crusts, 2 c. cooked chicken, cut into chunks, 2 Tbsp. onion, finely minced, 3 Tbsp. butter or margarine, 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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