Chicken Pot Pie

Updated: Aug 21


·         2 cups diced peeled red potatoes

·         2 cups mixed vegetables – frozen is fine

·         1 cup butter, cubed

·         2/3 cup chopped onion

·         1 cup all-purpose flour

·         1-3/4 teaspoons salt

·         1 teaspoon dried thyme

·         3/4 teaspoon pepper

·         3 cups chicken broth

·         1-1/2 cups whole milk

·         4 cups cubed cooked chicken

·         1 cup frozen peas

·         Can of cream of chicken soup

·         4 sheets refrigerated pie crust “or you can make your own see below”


·         Preheat oven to 425°. Place potatoes and vegetables in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

·         In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth, soup and milk. Stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken and vegetable mixture; remove from heat.

·         Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.

·         Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Pie Crust:


·         1 ¼ cups all purpose flour

·         ¼ teaspoon salt

·         ½ cup butter chilled and diced

·         ¼ cup ice water

·         1 teaspoon parsley


·         In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

·         Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

4 views0 comments