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St.-Patricks-Day-Chicken-Pot-Pie
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4.80 from 5 votes

Chicken Pot Pie for St. Patrick’s Day

Course: Chicken
Keyword: baking, Chicken, food, recipe
Servings: 4 mini pot pies
Calories: 1132kcal
Author: Barbara Schieving

Ingredients

  • cup butter
  • cup flour
  • cup chopped onion
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¾ cup chicken broth
  • cup milk
  • 2 cups cooked chicken
  • 1 cooked potato diced
  • ½ cup frozen peas
  • ½ cup frozen carrots

Crust

  • 2 ½ cup flour
  • 1 teaspoon salt
  • ¼ cup unsalted butter chilled
  • cup shortening chilled (You get the flakiness from the shortening and the great taste from the butter)
  • 5 to 6 tablespoons ice water

Instructions

  • Preheat oven to 425º.
  • Heat butter over medium heat until melted. Add onions and cook until tender, about 5 minutes. Whisk in flour, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly.
  • Gradually stir in chicken broth and milk. Heat to boiling and boil for 1 minute, stirring constantly. (Add more milk if it's too thick).
  • Remove from heat and stir in chicken and vegetables. Pour into individual baking dishes and top with pie crust. Cook uncovered 30 to 35 minutes or until golden brown. Let cool a few minutes before eating.
  • Pie Crust
  • Combined flour and salt in a bowl. Cut butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal. Gradually add water. Divide in four equal pieces, form into round disks, and wrap in plastic. Chill for 30 minutes.
  • On a floured surface, roll out each crust at least 1" larger than baking dishes.

Nutrition

Serving: 1g | Calories: 1132kcal | Carbohydrates: 85g | Protein: 30g | Fat: 75g | Saturated Fat: 35g | Polyunsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1279mg | Fiber: 5g | Sugar: 4g