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 9-inch 2-crust pie (I use a frozen crust for the bottom and a refrigerated crust for the top); 2 tablespoons butter or margarine; 2 tablespoon flour; 1 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon thyme; 1/2 cup chicken broth; 1/2 cup milk; 2 cups cooked chicken (cubed); 1 (10 ounce) package frozen mixed vegetables

Servings: persons

Pastry for 9-inch 2-crust pie (I use a frozen crust for the bottom and a refrigerated crust for the top)
2 tablespoons butter or margarine
2 tablespoon flour
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/2 cup chicken broth
1/2 cup milk
2 cups cooked chicken (cubed)
1 (10 ounce) package frozen mixed vegetables

1
Heat oven to 425. Melt butter in large saucepan over low heat.
2
Mix in flour and spices.
3
Cook over low heat and stir until mixture is smooth and bubbly.
4
Remove from heat.
5
Add broth and milk.
6
Heat to boiling stirring constantly.
7
Boil and stir 1 minute.
8
Remove from heat.
9
Add chicken and vegetables. Pour mixture into pie crust bottom.
10
Place refrigerated crust on top, trim, and seal edges.
11
Cover edge of pie with foil strips and bake for 35 to 40 minutes.
12
(Remove foil strips during last 15 minutes of baking.)

344

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: Pastry for 9-inch 2-crust pie (I use a frozen crust for the bottom and a refrigerated crust for the top), 2 tablespoons butter or margarine, 2 tablespoon flour, 1 teaspoon 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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