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Easy Chicken Pot Pie
Snack
55 min
$
Quantities are for 6 serving.

You can replace food: If there is food in the recipe that you do not want to eat or is not available at the moment, you can replace it.
0.33 cups butter
3 stalks celery
3 cups chicken
1.75 cups chicken broth
1 tbsp yolk
0.33 cups wheat flour
0.67 cups dairy milk
0.33 cups onions
10 oz peas and carrots
14 oz pie dough rounds
6 servings salt and black pepper

Cooking instructions

  1. Melt butter in a skillet on low.Stir in onion, celery, flour, salt and pepper.Cook, stirring constantly until bubbly then remove from heat.Stir in broth and milk and then heat to boiling, stirring constantly.Once boiling, heat and stir for one minute.
  2. Mix in chicken and remaining veggies and then set aside.
  3. Roll out one crust and place in the bottom of a 9 inch pie pan or a 9 x9 baking dish.
  4. Pour mixture on top of crust.
  5. Roll remaining crust out big enough to cover pie/square and cut a vent with a small cookie cutter.
  6. Place over filling and crimp edges to bottom dough.
  7. Cut additional slits into crust.
  8. Brush with egg wash and loosely cover with foil.
  9. Bake at 425 degrees for 35 minutes, removing foil for the last 10 minutes.
Nutrients per serving
Calories 506.88 kcal
Salt 0.03 oz
Fats 1.11 oz
Sugar 0.07 oz
Proteins 0.38 oz
Carbohydrates 1.62 oz