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Chicken Pot Pie Recipe

Looking for recipes for Chicken Pot Pie.

Eileen from NY


Chicken Pot Pie Recipe

Here's an easy Classic Chicken Pot Pie recipe:
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion


1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant® frozen mixed vegetables (from 1-lb bag), thawed
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.


By Kim

Chicken Pot Pie Recipe


1 cup reduced fat Bisquick
1/4 cup water

1 1/2 cup chicken broth
2 cups potatoes, peeled and cubed
1 cup carrots, sliced
1/2 cup celery, sliced
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/4 cup flour, unbled
1 1/2 cup skim milk
2 cups fat-free Cheddar cheese, grated
4 cups chicken, skinless light meat, cooked and cubed
1/4 teaspoon poultry seasoning

Preheat oven to 425.

To prepare crust, combine 1 cup baking mix and water until soft dough forms, beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Follow directions accordingly for crust.


To prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery, onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend flour with milk. Stir into broth mixture.

Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken, and poultry seasoning. Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust over filling in casserole. Seal edges. Make slits in crust for steam. Bake, for 40 minutes or until golden brown

(b) (12/03/2007)

By pkclary

Chicken Pot Pie Recipe


6 chicken breasts, cooked, deboned and chopped
2 cans cream of chicken soup
2 cans chicken broth (that your chicken cooked in)
1 can of mixed peas and carrots
1 package ready made pie crust

Place the chopped cooked chicken in a baking dish. Add the peas and carrots and set aside. In a large bowl, blend the soup and broth very well and pour over chicken and vegetables. Top with pie crust and bake at 375 degrees until crust is golden brown.



By Barbara in TN

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