Chicken Pot Pies Recipe

Name: Chicken Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. butter; 1/3 c. flour; 2/3 c. milk; 1/3 c. finely chopped onion; 2 c. cubed chicken meat (boneless); Pillsbury pie crust; 1/2 tsp. salt; 1/4 tsp. pepper; 1 can chicken broth; 5 diced potatoes; 1 (10 oz.) pkg. frozen mixed vegetables

Servings: persons

1/3 c. butter
1/3 c. flour
2/3 c. milk
1/3 c. finely chopped onion
2 c. cubed chicken meat (boneless)
Pillsbury pie crust
1/2 tsp. salt
1/4 tsp. pepper
1 can chicken broth
5 diced potatoes
1 (10 oz.) pkg. frozen mixed vegetables

1
Preheat oven to 425u00b0.
2
Place Pillsbury pie crust bottom in Corning Ware pot and put aside.
3
Saute butter and chopped onion. Add flour and seasonings until soft.
4
Add broth and milk until sauce thickens.
5
Take off heat.
6
Put potatoes in microwave bowl and heat until potatoes are soft.
7
Add potatoes and chicken into sauce.
8
Put on low on stove until chicken is done.
9
Add frozen vegetables.
10
Pour mixture into a Pillsbury pie crust.
11
Put pie crust lid on.
12
Bake in a 425u00b0 oven for 40 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: 1/3 c. butter, 1/3 c. flour, 2/3 c. milk, 1/3 c. finely chopped onion, and more.

Yes, Chicken Pot Pies 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 Pies

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