Chicken Pot Pie

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2 refrigerated 9 " pie crusts
1/4 cup butter
1/3 cup chopped onion
1/3 cup chopped celery
3 Tablespoons corn starch
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth or 2 bouillon w/ 1 3/4 cups water
1/2 cup milk
2 1/2 cups shredded cooked chicken
12 oz package (or 2 1/2 cups) of frozen mixed vegetables

  • Heat oven to 425 degrees. Place one crust at the bottom of a 9” pie dish.
  • In 2-quart saucepan, melt butter over medium heat. Add onion and celery; cook 2 minutes, stirring frequently, until tender. Stir in salt and pepper until well blended. Mix cornstarch into cold milk or broth. 
  • Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • 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.
  • Bake 30 to 40 minutes or until crust is golden brown. During the first 15 to 20 minutes of baking, cover crust edge to prevent excessive browning. 
  • Let stand 5 minutes before serving.
Cook's Notes: 



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