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 pt. frozen peas; 1 pt. carrots, chopped; 2 to 3 c. cooked chicken; 1/2 c. butter; 2 c. milk and cream, mixed (1 c. of each); pie crust; 1 large onion, chopped; 2 large stalks celery, chopped; 1/2 c. flour; 2 c. chicken broth; 1 Tbsp. lemon juice

Servings: persons

1 pt. frozen peas
1 pt. carrots, chopped
2 to 3 c. cooked chicken
1/2 c. butter
2 c. milk and cream, mixed (1 c. of each)
pie crust
1 large onion, chopped
2 large stalks celery, chopped
1/2 c. flour
2 c. chicken broth
1 Tbsp. lemon juice

1
Cook peas and onions together; set aside.
2
Cook carrots and celery together; set aside.
3
Cut up chicken; set aside.
4
In large pot, melt butter.
5
Add heaping 1/2 cup flour and blend well.
6
Add milk and cream and 2 cups chicken broth slowly.
7
Cook until sauce is creamy.
8
Add mixture to vegetables, chicken and lemon juice. Mix well and season to taste.
9
Pour into pastry lined 3-quart casserole.
10
Top with crust.
11
Slit top and bake at 350u00b0 to 400u00b0 or until browned.

1068

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 pt. frozen peas, 1 pt. carrots, chopped, 2 to 3 c. cooked chicken, 1/2 c. butter, 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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