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Chicken Pot Pie


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Rate this recipe 4.8/5 (8 Votes)
Chicken Pot Pie 1 Picture


  • 2 refrigerated pie crusts
  • 4 T. Butter
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 pkg mixed veggie (frozen) (peas, carrots, corn, etc)
  • 3 cups shredded chicken
  • 1/3 cup flour
  • 3 cups low sodium chicken broth
  • Salt + Pepper + garlic + italian seasoning
  • 1/4 cup Half N Half or cream
  • 1 egg + 2 T. water (egg wash)


Preparation time 10mins
Cooking time 50mins
Adapted from


Step 1

Preheat oven to 375 degrees.
Melt butter over medium high heat and sute onions and celery until starting to get translucent.
Add mixed veggie and stir/saute briefly.
Add chicken. Sprinkle flour over the top until combined. Cook 1 minute.
Add chicken broth, let thicken. Once thickened, add spices. Add cream and let bubble and thicken (about 3 minutes).
Pour into 2 pie plates.
Top with crust. Paint with egg wash.
Bake 40 minutes.


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