Herb Crust Chicken Pot Pie Recipe

Name: Herb Crust Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 2 cups flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 tablespoon celery seed; 1 teaspoon dried thyme; 15 tablespoons of cold butter; 6 tablespoons water; FILLING; 2 tablespoons butter; 2 tablespoons flour; 1/2 cup milk; 1 cup sodium-free chicken stock; 1 (10 1/2 ounce) can cream of mushroom soup; 1/4 teaspoon garlic powder; 1/8 teaspoon ground black pepper; 2 cups of pulled cooked chicken; 2 medium carrots; 2 medium russet potatoes; 1 cup frozen green beans; 1/2 cup frozen peas

Servings: persons

CRUST
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon celery seed
1 teaspoon dried thyme
15 tablespoons of cold butter
6 tablespoons water
FILLING
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1 cup sodium-free chicken stock
1 (10 1/2 ounce) can cream of mushroom soup
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 cups of pulled cooked chicken
2 medium carrots
2 medium russet potatoes
1 cup frozen green beans
1/2 cup frozen peas

1
Over high heat melt the filling butter, and add flour to make a roux.
2
Add milk and chicken stock, whisk together.
3
Reduce heat, add garlic powder, black pepper and pulled chicken meat, and simmer.
4
Meanwhile, chop carrots and potatoes to bite sized pieces, and boil in medium saucepan until tender.
5
Warm frozen peas and green beans in microwave or over stovetop as directed on package.
6
Drain veggies and add to the cream mixture. Remove from heat.
7
Sift together dry crust ingredients.
8
Cut in cold butter, add water and gently pat together. Do NOT over mix!
9
Divide dough in half and roll out on a floured surface.
10
Line the bottom of a 10-12-inch glass bowl with half of the rolled dough. Press gently against inside.
11
Add filling and top with the other half of the rolled dough.
12
Seal edges by squeezing together top and bottom dough.
13
Using a knife, cut several small incisions on surface of dough to allow steam to escape.
14
Bake at 400u00b0F on center rack for 45 minutes, or until golden brown.

1089

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 21 ingredients. The key ingredients include: CRUST, 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.

Yes, Herb Crust 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.

Herb Crust Chicken Pot Pie

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