chicken pot pie
(2 ratings)
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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
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1 cchopped onion
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1 cchopped celery
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1 cchopped carrots
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1 cchopped potatoes
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1/3 cmelted butter
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1/2 call-purpose flour
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1 chalf and half
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2 cchicken broth
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1 tspsalt
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1/4 tsppepper
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4 cchopped, cooked chicken
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1 canpeas (drained)
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1 cancorn (drained)
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1/2 tsppoultry seasoning
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1/2 tspgreek seasoning
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1/2 tspcelery salt
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1-2pillsbury ready pie crusts
How To Make chicken pot pie
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1Saute the first four veggies in butter for 10 minutes.
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2Add flour and half and half and cook stirring constantly for 1 minute.
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3Add chicken broth, salt and pepper. Cook over medium heat stirring constantly until thick and bubbly.
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4Remove from heat. Add chicken and stir well.
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5Add peas and corn and three remaining seasonings and stir well.
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6Add additional chicken broth if mixture seems dry.
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7Pour mixture into large casserole dish.
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8Top with Pillsbury Ready Pie Crust. Cut slits to allow steam to escape.
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9Bake at 400 degrees for 40 minutes or until golden brown.
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10NOTE: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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