Chicken Pot Pie

Howdini's picture

Jun. 18, 2010

If you know how to make easy chicken pot pie, then you no more have to depend on store-bought, frozen chicken pot pie. It's our number one favorite comfort food, but we admit most of the time we buy it frozen. Learn this easy process of making chicken pot pie with a little help from our friend, Pillsbury's Lauren Chattman, and enjoy delicious, fresh and steaming chicken pot pie with your family and friends.pie,


Pie crusts 15 Ounce , refrigerated, softened (As Directed On The Box)
Green onion 1⁄3 Cup (5.33 tbs) , chopped
All purpose flour
Salt 1⁄2 Teaspoon
Pepper 1⁄4 Teaspoon
Milk 1⁄2 Cup (8 tbs)
Chicken broth 10 Ounce (1 Can)
Cooked chicken 2 1⁄2 Cup (40 tbs) , shredded
Frozen mixed vegetables 2 Cup (32 tbs) , thawed


1) Heat oven to 425F. Fit pie crust into 9-inch glass pie plate.

2) In 2-quart saucepan, melt butter over medium heat.

3) Add onion; cook and stir 2 minutes or until tender.

4) Stir in flour, salt and pepper until well blended.

5) Cook 2 to 3 minutes, stirring constantly.

6) Gradually stir in chicken broth and milk, cooking and stirring until bubbly and thickened.

7) Stir in chicken and thawed mixed vegetables.

8) Remove from heat.

9) Spoon chicken mixture into crust-lined pie plate.

10) Top with second crust; seal edge and flute. Cut slits in several places in top crust.

11) Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

12) Bake 30 to 40 minutes or until crust is golden brown. Let stand 15 to 20 minutes before serving.

Recipe Summary

Difficulty Level: Easy
Preparation Time: 20 Minutes
Cook Time: 60 Minutes
Ready In: 80 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 420Calories from Fat 194

 % Daily Value*

Total Fat 22 g33.1%

Saturated Fat 7.75 g38.8%

Trans Fat 0 g

Cholesterol 36 mg

Sodium 515.7 mg21.49%

Total Carbohydrates 41 g13.7%

Dietary Fiber 2.49 g10%

Sugars 1 g

Protein 15 g30.4%

Vitamin A 42% Vitamin C 8.7%

Calcium 4% Iron 9.9%

*Based on a 2000 Calorie diet