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 fryer; 1 onion, sliced thinly; 1/2 c. chopped celery; 1 1/2 tsp. salt; 1 1/2 tsp. pepper; 2 c. water; 1 c. small pearl onions; 1 c. cubed raw potatoes; 1 c. cubed raw carrots; 1/4 c. flour; 1/2 c. milk; 1 c. English peas; 2 unbaked pie crusts

Servings: persons

1 fryer
1 onion, sliced thinly
1/2 c. chopped celery
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 c. water
1 c. small pearl onions
1 c. cubed raw potatoes
1 c. cubed raw carrots
1/4 c. flour
1/2 c. milk
1 c. English peas
2 unbaked pie crusts

1
Cook together the first six ingredients.
2
Remove chicken from broth; skin, bone and cut into chunks.
3
Heat 2 cups broth and add pearl onions, potatoes and carrots; cook until tender.
4
Remove vegetables with slotted spoon.
5
Stir flour and milk into 2 cups broth and bring to boil.
6
Add cooked vegetables, peas and chicken. Pour into a 9 x 13-inch baking dish and cover with pie crusts. Bake at 425u00b0 for 30 minutes.
7
Also freezes well.

232

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 fryer, 1 onion, sliced thinly, 1/2 c. chopped celery, 1 1/2 tsp. salt, 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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