Chicken Pot Pie

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Overhead view of a golden-brown Chicken Pot Pie with a slice cut out, revealing a creamy filling with vegetables. The pie is garnished with chopped parsley and sits on a checkered cloth on a marble surface.

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5 from 1 vote

There is just something comforting about Pumpkin Chicken Pot Pies. Pot pies are easier than you think and will warm your soul and satisfy your appetite.

Prep Time30

Cook Time35

Servings:

Calories: 449kcal

Author: Melissa Griffiths

Ingredients

⅓ c. butter
⅓ c. flour
⅓ c. chopped onion
¼ t. salt
¼ t. pepper
1 ¾ c. chicken broth
⅓ c. milk
2 c. cooked chicken
1 cooked potato diced
½ c. frozen peas
½ c. frozen carrots

PERFECT PIE CRUST

2 ½ c. flour
1 t. salt
¼ c. unsalted butter chilled
⅔ c. shortening chilled (You get the flakiness from the shortening and the great taste from the butter)
5 to 6 T. ice water

Instructions

Preheat oven to 425º.
Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly.
Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. (Add more milk for too thick).
Stir in chicken and vegetables.
Pour into pie shell or casserole dish and top with pie crust.
Cook uncovered 30 to 35 minutes. Let set a few minute before cutting.
PERFECT PIE CRUST (DOUBLE 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 half, form into two round disks, and wrap in plastic. Chill for 30 minutes.

Nutrition