Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 unbaked pie crusts; 1 to 2 c. cooked chicken; 2 c. diced potatoes; 1 c. chopped carrots; 1 c. chopped celery; 1 medium chopped onion; 1 tsp. salt; 1/4 tsp. pepper; 1 to 2 Tbsp. flour; 1 c. broth; 1/3 c. water

Servings: persons

2 unbaked pie crusts
1 to 2 c. cooked chicken
2 c. diced potatoes
1 c. chopped carrots
1 c. chopped celery
1 medium chopped onion
1 tsp. salt
1/4 tsp. pepper
1 to 2 Tbsp. flour
1 c. broth
1/3 c. water

1
Cook potatoes, onion, celery and carrots until tender.
2
Place in unbaked pie shell.
3
In a small saucepan, mix chicken and broth. In a shaker, place water and flour and shake well until flour and water is of paste consistency.
4
Add to boiling broth in saucepan. Turn heat down and stir until it thickens.
5
Add to vegetables in pie shell and mix well.
6
Top with second pie shell.
7
Pierce top crust with knife so steam can release.
8
Bake at 350u00b0 for 45 to 60 minutes.

271

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 unbaked pie crusts, 1 to 2 c. cooked chicken, 2 c. diced potatoes, 1 c. chopped carrots, 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

How did you like this recipe?

Frequently Asked Questions