Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. melted butter; 1/3 c. all-purpose flour; 2 3/4 c. chicken broth; 1/2 tsp. salt; 1/2 tsp. pepper; 3 1/2 c. cooked, chopped chicken; 1 (10 oz.) frozen mixed vegetables, thawed; 1/2 c. chopped celery; 3 hard-cooked, chopped eggs; 2 Pillsbury dairy pie crusts; tuna or beef (optional)

Servings: persons

1/4 c. melted butter
1/3 c. all-purpose flour
2 3/4 c. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
3 1/2 c. cooked, chopped chicken
1 (10 oz.) frozen mixed vegetables, thawed
1/2 c. chopped celery
3 hard-cooked, chopped eggs
2 Pillsbury dairy pie crusts
tuna or beef (optional)

1
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
2
Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
3
Stir in salt and pepper.
4
Stir in chicken, vegetables and eggs.
5
Spoon chicken mixture into a lightly greased 12 x 8 x 2-inch baking dish.
6
Cut pastry into 3/4-inch wide strips.
7
Arrange strips across top of casserole.
8
Brush pastry with egg.
9
Bake pie at 400u00b0 for 35 to 40 minutes or until golden brown.

911

kcal

Calories

Fat

Carbs

128

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 11 ingredients. The key ingredients include: 1/4 c. melted butter, 1/3 c. all-purpose flour, 2 3/4 c. chicken broth, 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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