Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. margarine or butter; 1/3 c. flour; 1/3 c. chopped onion; 1/2 tsp. salt; 1/4 tsp. pepper; 1 3/4 c. chicken broth; 2/3 c. milk; 2 c. cut up cooked chicken; 1 pkg. (10 oz.) frozen peas and carrots; Celery Seed Pastry

Servings: persons

1/3 c. margarine or butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up cooked chicken
1 pkg. (10 oz.) frozen peas and carrots
Celery Seed Pastry

1
Heat margarine over low heat until melted.
2
Blend in flour, onion, salt and pepper.
3
Cook over low heat, stirring constantly until mixture is smooth and bubbly.
4
Remove from heat.
5
Stir in broth and milk.
6
Heat to boiling, stirring constantly.
7
Boil and stir 1 minute.
8
Stir in chicken and vegetables; set aside.
9
Prepare Celery Seed Pastry.
10
Line a 13-inch square pan with 2/3 of the pastry that has been rolled out.
11
Pour filling into the pastry lined pan.
12
Roll out remainder of the dough and place over the filling.
13
Flute edges; cut slits in center.
14
Cook uncovered in 425u00b0 oven until crust is brown, 30 to 35 minutes.

640

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: 1/3 c. margarine or butter, 1/3 c. flour, 1/3 c. chopped onion, 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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