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CHICKEN POT PIE

Tender chicken mixed with vegetables in a creamy white sauce.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people
Calories 587kcal

Ingredients

  • cup butter
  • cup flour
  • cup onion
  • ½ tsp each salt and pepper
  • 1 can chicken broth
  • cup milk
  • 1½-3 cups cooked diced chicken
  • 2 cups frozen mixed veggies
  • 2 deep dish pie crusts homemade or store bought

Instructions

  • Melt butter in sauce pan.
  • Stir in flour, salt, pepper, onion.
  • Cook, stirring until bubbly.
  • Stir in broth and milk, return to heat, let boil, stirring 1 minute or so until thick.
  • Add cooked chicken and veggies.
  • Pour into pie crust, place top pastry over filling, seal edges and flute.
  • Cut in vents.
  • Bake at 425 for 35-45 minutes.
  • Let stand for 15 minutes to let it thicken and cool before serving.

Notes

Make ahead/Freezer instructions:
After placing the crust over the top, let cool and freeze. Wrap well in plastic to prevent freezer burn.  To bake, let thaw and follow instructions.

Nutrition

Calories: 587kcal | Carbohydrates: 50g | Protein: 13g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 51mg | Sodium: 417mg | Potassium: 306mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3480IU | Vitamin C: 7.4mg | Calcium: 69mg | Iron: 2.9mg