Chicken Pot Pie - Katie Burgess Recipe

Name: Chicken Pot Pie - Katie Burgess
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (15 oz.) Pillsbury refrigerated pie crusts, softened; 1/3 cup butter; 1/3 cup chopped onion; 1/3 cup flour; 1/2 tsp salt; 1/4 tsp pepper; 14oz. chicken broth; 1/2 cup milk; 2.5 cups shredded cooked chicken; 2 cups frozen vegaetables

Servings: persons

1 box (15 oz.) Pillsbury refrigerated pie crusts, softened
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
14oz. chicken broth
1/2 cup milk
2.5 cups shredded cooked chicken
2 cups frozen vegaetables

1
Heat oven to 425.
2
In 2qt saucepan, melt butter over med heat.
3
Add onion and cook 2 min. until tender.
4
Stir in flour, salt, and pepper.
5
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Remove from heat.
6
Spoon chicken mixture into crust-lined pie dish (9-in).
7
Top with 2nd pie crust, seal edges, and flute.
8
Cut slits in top of pie crust.
9
Bake 30-40 minutes until golden brown.

610

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 box (15 oz.) Pillsbury refrigerated pie crusts, softened, 1/3 cup butter, 1/3 cup chopped onion, 1/3 cup flour, and more.

Yes, Chicken Pot Pie - Katie Burgess 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 - Katie Burgess

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