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Chicken Pot Pie

Course: Main Dish

Equipment

  • saucepan
  • pie dish

Ingredients

Chicken Pot Pie

  • 1 cup potato (diced)
  • 1 cup carrots (diced)
  • 1 cup onion (diced)
  • 1 cup celery (diced)
  • 1/3 cup butter
  • 1/2 cup all purpose flour
  • 1/2 cup whipping cream
  • 2 cups chicken broth
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried rosemary (crushed)
  • 3 or 4 sprigs sage (minced)
  • 4 cups chicken or turkey (cooked and diced)
  • 2 pie crusts* (homemade or purchased)
  • 1/2 cup green peas, green beans, corn (optional)

Instructions

Chicken Pot Pie

  • Preheat oven to 400 degrees
  • Roll out one pie crust and set in bottom of pie dish
  • Roll out 2nd pie crust and set aside to top chicken pot pie
  • Melt butter in a large saucepan, add diced vegetables
  • Saute potatoes, carrots, onions, and celery for 10 minutes, stirring occasionally
  • Add flour to mixture and stir for 1 minute
  • Mix chicken broth and whipping cream, then slowly pour into vegetables stirring the whole time
  • Add optionals vegetables if desired
  • Continue to stir constantly until sauce is thicken and bubbly
  • Add salt, pepper, and rosemary to taste
  • Add chicken and stir for 1 more minute
  • Spoon chicken, sauce, and vegetables into pie dish
  • Cover with the 2nd pie crust, crimp edges to seal, cut 2 to 6 slits in the top to vent
  • Bake in preheated oven for 40 to 50 minutes - pie crust top is golden brown and chicken vegetable sauce is bubbly
  • Remove from oven and let cool for 10 minutes
  • Serve