Two-Crust Chicken Pie Recipe

Name: Two-Crust Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 oz.) pkg. frozen peas and carrots; 3 Tbsp. butter; 1/4 c. flour; 1 1/4 c. chicken broth; 1 c. milk; 1/4 tsp. poultry seasoning; 1 1/2 tsp. salt; 1/8 tsp. pepper; 2 c. chopped, cooked chicken; 1 (2-crust) pkg. refrigerator pie pastry

Servings: persons

1 (10 oz.) pkg. frozen peas and carrots
3 Tbsp. butter
1/4 c. flour
1 1/4 c. chicken broth
1 c. milk
1/4 tsp. poultry seasoning
1 1/2 tsp. salt
1/8 tsp. pepper
2 c. chopped, cooked chicken
1 (2-crust) pkg. refrigerator pie pastry

1
Microwave peas and carrots using package directions.
2
Melt butter in saucepan.
3
Blend in flour.
4
Add chicken broth, milk, poultry seasoning, salt and pepper.
5
Cook until thickened, stirring constantly.
6
Add chicken and peas and carrots.
7
Cook until heated through.
8
Spoon into pastry-lined pie plate.
9
Top with remaining pastry.
10
Trim and seal edge; cut vents.
11
Bake at 400u00b0 for 30 minutes or until brown.
12
6 servings.

499

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 (10 oz.) pkg. frozen peas and carrots, 3 Tbsp. butter, 1/4 c. flour, 1 1/4 c. chicken broth, and more.

Yes, Two-Crust Chicken 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.

Two-Crust Chicken Pie

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