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Chicken Pot Pie Recipe

Yields9 Servings

Here’s a great way to use some leftover chicken.  All you need are some vegetables and some other simple ingredients in a pie crust and you’ll never buy a pot pie again. 

INGREDIENTS:
 1 pound skinless, boneless chicken breast halves – cubed
 1 cup sliced carrots
 1 cup frozen green peas
 1/2 cup sliced celery
 1/3 cup butter
 1/3 cup chopped onion
 1/3 cup all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 1/4 teaspoon celery seed
 1 3/4 cups chicken broth
 2/3 cup milk
 2 (9 inch) unbaked pie crusts. Click here for the pie crust recipe
 1 egg yolk for glazing.
DIRECTIONS:
1

Sauté the carrots, onions and celery in the butter until the onions are translucent.

2

Stir in the flour and blend into the butter and vegetable mix.

3

Add the chicken broth and milk and simmer until the sauce thickens.

4

Season with salt and pepper and celery seed and add the chicken and peas. Stir and remove from heat.

5

Preheat oven to 375° F./190° C

6

Coat a 9-inch square baking pan or 9-inch pie pan with butter.

7

Put the first dough sheet into the pan and poke bottom with a fork.

8

Add the chicken mixture to the pan and top with another sheet of pie dough. Crimp the edges with a fork and trim the excess with a knife.

9

Mix one egg yolk with a tablespoon of water and glaze and then poke holes in top with a fork.

10

Bake at 375° F./190° C. for 45 minutes. Let rest 15 minutes and serve.

Nutrition Facts

Servings 9