Chicken Pot Pie
This is the easiest chicken pot pie I have ever made and it's delicious! The ingredients are very basic and low cost if you don't already have in your kitchen. I made this for Christmas Eve dinner this year and just might make it a tradition."Excellent and simple: a terrific combination. I took Shibililiooma's suggestion and included about 1/3 of a pkg. of frozen turnip greens. It added a nice extra, both tastewise and nutritionally. Also, I used 1.5# of chicken and deep dish crusts to gain the extra room needed. (I guesstimated on the mixed veggies because they came out of a large bag.) I'll be making this again soon, but next time I'll really try not to have seconds and thirds. :)" - NomadMan
Yield: 6 Servings Ready in 1 hours, 5 minutes
favorite of 6,504 people 4,585 people want to try
Verified by stevemur
Chicken Pot Pie Preparation
In a large pan, sauté chicken, garlic and onion in olive oil and butter until chicken is no longer pink and onion is clear. Add mixed vegetables. Cook and stir until blended. Stir in flour and cook 2 min. until “pasty”. Add chicken broth, milk, salt and pepper.
Bring to a boil over medium-hi heat, stirring every few minutes, until “cooked down” and is thickened, about 15 min. While chicken mixture is cooking, remove Pillsbury pie crusts from refrigerator, let stand 15 minutes on counter.
Remove pan from heat. Place one pie crust in pie plate. Add chicken and vegetable mixture. Place second pie crust over pie, fold over edges and pinch with fork. Cut top crust to vent. Bake at 350 degrees for 30-35 minutes, or until crust is golden. Cool for 10 minutes before cutting.
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