chicken pot pie

(2 ratings)
Recipe by
Sandy Hill
Colleyville, TX

This recipe was shared with me by one of my first friends when I moved to Texas 18 years ago. Connie is a great cook! Although we are no longer neighbors, we are still great friends, and I appreciate that Connie is always willing to share her wonderful recipes with me. Her Chicken Pot Pie recipe became a family favorite from the first time we tried it. My elderly neighbor recently had to move to an assisted living facility, and when I go to visit, she always asks me to bring her some of my Chicken Pot Pie.

(2 ratings)
yield 8 serving(s)
prep time 45 Min
cook time 40 Min

Ingredients For chicken pot pie

  • 1 c
    chopped onion
  • 1 c
    chopped celery
  • 1 c
    chopped carrots
  • 1 c
    chopped potatoes
  • 1/3 c
    melted butter
  • 1/2 c
    all-purpose flour
  • 1 c
    half and half
  • 2 c
    chicken broth
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 4 c
    chopped, cooked chicken
  • 1 can
    peas (drained)
  • 1 can
    corn (drained)
  • 1/2 tsp
    poultry seasoning
  • 1/2 tsp
    greek seasoning
  • 1/2 tsp
    celery salt
  • 1-2
    pillsbury ready pie crusts

How To Make chicken pot pie

  • 1
    Saute the first four veggies in butter for 10 minutes.
  • 2
    Add flour and half and half and cook stirring constantly for 1 minute.
  • 3
    Add chicken broth, salt and pepper. Cook over medium heat stirring constantly until thick and bubbly.
  • 4
    Remove from heat. Add chicken and stir well.
  • 5
    Add peas and corn and three remaining seasonings and stir well.
  • 6
    Add additional chicken broth if mixture seems dry.
  • 7
    Pour mixture into large casserole dish.
  • 8
    Top with Pillsbury Ready Pie Crust. Cut slits to allow steam to escape.
  • 9
    Bake at 400 degrees for 40 minutes or until golden brown.
  • 10
    NOTE: Sometimes I buy a roasted chicken from the grocery store deli to save some time. Remove the skin and debone the chicken. It should give you close to 4 cups of meat.

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