Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. butter or margarine; 1/4 c. all-purpose flour; 1 1/4 c. chicken broth; 1 c. milk; 1 1/2 tsp. salt; 1/4 tsp. poultry seasoning; 2 c. cooked cubed chicken (or more); 1 2/3 c. cooked peas and carrots (one 10 oz. pkg. mixed frozen or 1/2 can each); 2 hard-boiled eggs; black pepper to taste

Servings: persons

3 Tbsp. butter or margarine
1/4 c. all-purpose flour
1 1/4 c. chicken broth
1 c. milk
1 1/2 tsp. salt
1/4 tsp. poultry seasoning
2 c. cooked cubed chicken (or more)
1 2/3 c. cooked peas and carrots (one 10 oz. pkg. mixed frozen or 1/2 can each)
2 hard-boiled eggs
black pepper to taste

1
Melt butter in heavy pan, blend in flour; cook over low heat until
2
bubbly, stirring constantly.
3
Gradually add broth and
4
milk to
5
flour mixture.
6
Cook over low heat until thickened,
7
stirring constantly.
8
Add
9
chicken,
10
peas
11
and
12
carrot seasonings
13
and eggs;
14
heat
15
well.
16
Spoon
17
into a 1 1/2 quart casserole
18
dish. Cover with Flaky Pastry.
19
Bake at 350u00b0 until brown.

601

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: 3 Tbsp. butter or margarine, 1/4 c. all-purpose flour, 1 1/4 c. chicken broth, 1 c. milk, 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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