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 refrigerated pie crust; 1 pkg. boneless chicken; 5 Tbsp. butter; 1/2 c. chopped onion; 6 Tbsp. sifted flour; 1 tsp. salt and pepper; 1/2 tsp. rosemary; 1/2 tsp. poultry seasoning; 3 c. chicken broth; frozen peas, carrots, onion, celery, potatoes, parsnip, celery, etc. (10 to 12 oz. total vegetables)

Servings: persons

1 refrigerated pie crust
1 pkg. boneless chicken
5 Tbsp. butter
1/2 c. chopped onion
6 Tbsp. sifted flour
1 tsp. salt and pepper
1/2 tsp. rosemary
1/2 tsp. poultry seasoning
3 c. chicken broth
frozen peas, carrots, onion, celery, potatoes, parsnip, celery, etc. (10 to 12 oz. total vegetables)

1
Follow pie crust directions to prepare it for baking.
2
Boil chicken, cool, cut into chunks and set aside.
3
Melt butter; cook onion until limp.
4
Stir in flour, salt, pepper and spices.
5
Add broth, stir and cook until thick.
6
Add cooked chicken and thawed vegetables.
7
Place mixture in pie pan; place uncooked dough on top.
8
Prick and bake according to dough directions.

600

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 10 ingredients. The key ingredients include: 1 refrigerated pie crust, 1 pkg. boneless chicken, 5 Tbsp. butter, 1/2 c. chopped 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

How did you like this recipe?

Frequently Asked Questions