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Chicken Pot Pie


From Mom

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Rate this recipe 4/5 (1 Votes)
Chicken Pot Pie 0 Picture


  • 1 cup chopped onion
  • 1 cup chopped carrots and 1 cup of peas (I use one large frozen package of combo carrots and peas)
  • 1/3 cup butter (optional)
  • 1/2 cup flour
  • 1 cup half and half
  • 3 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups cooked chicken, cubed
  • Pie Crust (I use Pillsbury)



Step 1

Pre Heat oven 400 degrees

Sauté onion, celery in butter (or in ½ cup of broth) for 10 minutes.

Add flour, stirring well – cook 1 minute

Combine broth and half and half, gradually stir into veggie mixture

Add peas and carrots

Cook over medium heat until thick and bubbly (be patient)

Add salt and pepper

Add one can of chicken gravy (I use low salt) to mixture

Add chicken

Pour mixture into greased 2 qt baking dish or 9x13 dish. Top with pasty. Cut four or five slits.

Bake at 400 degrees for 40 minutes.

Goes well with applesauce or salad and muffins or cornbread, etc.

6 servings

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