Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pastry for 2 crust pie; 1/2 c. chopped onion; 4 Tbsp. margarine or butter; 1/2 c. all-purpose flour; 1 tsp. salt; dash of pepper; 3 c. chicken broth; 3 c. cooked, cubed chicken; 1/2 c. frozen peas; 4 to 6 peeled, cubed potatoes; 4 carrots, cubed

Servings: persons

pastry for 2 crust pie
1/2 c. chopped onion
4 Tbsp. margarine or butter
1/2 c. all-purpose flour
1 tsp. salt
dash of pepper
3 c. chicken broth
3 c. cooked, cubed chicken
1/2 c. frozen peas
4 to 6 peeled, cubed potatoes
4 carrots, cubed

1
Cook prepared potatoes and carrots until tender.
2
Drain and retain liquid for gravy.
3
Saute onion in butter until tender. Blend in flour and salt.
4
Add broth all at once and stir until thick and bubbly.
5
Add remaining chicken, peas, potatoes and carrots.
6
If needed, add more liquid from potatoes and thicken with flour (small amount of flour in cup and slowly add cold water until a paste).
7
Stir into hot liquid and it will not lump.
8
Cook pastry according to directions and serve separately or on top of pot pie.
9
Serves approximately 4 to 6.

958

kcal

Calories

Fat

Carbs

120

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: pastry for 2 crust pie, 1/2 c. chopped onion, 4 Tbsp. margarine or butter, 1/2 c. all-purpose flour, 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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