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Classic Chicken Pot Pie

Prep Time: 25 minutes || Cook Time: 40 minutes || Total: 65 Minutes
Servings: 4-6 || Yields:
Incorporate or substitute whatever vegetables you like in this recipe.

Ingredients

  • 1 (15oz.) Pillsbury refrigerated pie crusts, room temperature
  • 1/4 cup butter
  • 1/3 cup all purpose flour
  • 1/4 teaspoon of salt
  • 2 cups chicken broth
  • 1 cup light table cream
  • 2 cups cut up cooked chicken
  • 2 potatoes, diced and pre-cooked
  • 2 carrots, diced and pre-cooked

Directions

  1. Preheat oven to 425º
  2. In a medium skillet, melt butter over low heat; stir in flour and salt and stir until mixture is bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  3. Roll out 1 of the pie crusts and fit into a deep dish pie plate. Spoon in chicken, vegetables and sauce. Spread mixture evenly.
  4. Top with second crust and flute edges; cut slits in several places on top of pie crust so steam can escape.
  5. Place pie plate on a baking sheet. Cover with foil and bake about 30-40 minutes. Remove foil last 20 minutes to brown the crust.
Categories: Chicken, Main Dish, Meal Ideas
Tags: Cooked chicken, Potatoes, Carrots, Chicken broth, Light table cream