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 lb. chicken, diced; 4 or 5 potatoes, diced; 3 or 4 medium carrots, diced; 1 small onion; 1/3 c. flour; 1/3 c. butter or margarine; 1 clove garlic; 1 can chicken broth; 2/3 c. milk; 1/2 tsp. pepper; 2 (10-inch) pastry shells

Servings: persons

1 lb. chicken, diced
4 or 5 potatoes, diced
3 or 4 medium carrots, diced
1 small onion
1/3 c. flour
1/3 c. butter or margarine
1 clove garlic
1 can chicken broth
2/3 c. milk
1/2 tsp. pepper
2 (10-inch) pastry shells

1
Peel and dice potatoes and carrots.
2
Microwave with enough water to cover about half.
3
Cover and cook for 10 to 15 minutes (or until soft).
4
Cut up chicken, onion and garlic.
5
Saute for about 10 minutes or until cooked.
6
Heat butter over low heat; stir in flour and pepper.
7
Cook until bubbly, stirring constantly; add broth and milk, then heat to boil.
8
Mix all ingredients in broth mixture.
9
Prepare pastry and pour mixture into crust.
10
Place remaining crust on top and flute edges (put a couple of slices in top).
11
Bake at 425u00b0 for about 35 minutes.

708

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 11 ingredients. The key ingredients include: 1 lb. chicken, diced, 4 or 5 potatoes, diced, 3 or 4 medium carrots, diced, 1 small onion, 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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