Chicken Pot Pie

Chicken Pot Pie

I made this dish for Pi day (3/14). It was fun to make and I surprised my wife with it. She laughed when she saw the Pi symbol made out of crust. When I was cooking the chicken, I added some poultry seasoning. Don’t add too much 1/4 tsp is enough. You don’t want overpower the flavor. It was very tasty. Added a side of broccoli and dinner was awesome. Turn on the fireplace, add a glass of Chardonnay and you have the makings of a real nice evening. Might even light a candle or two. 🙂 

Classic Chicken Pot Pie

April 4, 2017

  • 40m
  • 35m
  • 1h 15m


  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/3 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 1/2 to 3 cups cut-up cooked chicken or turkey
  • 1 box (10 oz) frozen peas and carrots*
  • 1 package (15 oz) refrigerated pie crusts, softened as directed on box


  1. 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.
  2. Heat oven to 425°F. 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.
  3. 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.
  4. Bake about 35 minutes or until golden brown.


  • 6

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