Chicken Pot Pie

Chicken Pot Pie

January 3, 2020

  • 25m
  • 40m
  • 1h 5m


  • 1/3 cup Butter
  • 2/3 cup milk
  • 1/3 cup All purpose Flour
  • 1/3 cup Diced onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken broth
  • 8 pounds cut up chicken
  • 1 package 10 oz frozen peas and carrots
  • 1 package (15 oz) refrigerated pie crusts, softened as directed on box


  1. Preheat oven to 425 degrees F (220 degrees C)
  2. In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  3. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  4. Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  5. Bake about 35 minutes or until golden brown.


  • 6 servings

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