Chicken Pot Pie

Chicken Pot Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg refrigerated pie crust

  • c. margarine

  • c. flour

  • c. onion

  • salt and pepper to taste

  • 14 oz. can chicken broth

  • c. milk

  • 2

    c. cooked chicken

  • 1

    c. cooked potatoes

  • 1

    c. frozen pea and carrot mix, thawed


Heat margarine in saucepan until melted. Blend in flour, onion, salt and pepper. Cook over low heat stirring constantly until smooth and bubbly. Remove from heat. Whisk in broth and milk. Heat to boiling, stirring constantly. Cook and stir 1 minute. Take out 1 cup of mixture and set aside to pour over slices when serving. Stir chicken and vegetables into remaining gravy. Line a 9" pie plate with 1 pie crust. Pour filling in and top with second crust. Seal edges and cut slits in top crust. Bake at 350 for 45 minutes or until brown. Let pie stand a few minutes before serving.


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