Classic Chicken Pot Pie


Who doesn’t love chicken pot pie?  This is great way to use left over chicken or even turkey.

Classic Chicken Pot Pie
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: American
Serves: 6
  • ⅓ cup butter
  • ⅓ cup chopped onion
  • ⅓ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper ( I used a little more)
  • 1-3/4 cups chicken broth
  • ½ cup milk
  • 2-1/2 cups cooked chicken or turkey
  • 2 cups frozen mixed vegetables, thawed
  1. Heat oven to 425°
  2. Make pie crust using a 9-inch glass pie pan.
  3. In a 2-quart saucepan, melt butter over medium heat. Add onion, cook 2 minutes, stirring frequently, until tender.
  4. Stir in flour, salt and pepper until well blended.
  5. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  6. Stir in chicken and mixed vegetables.
  7. Remove from heat.
  8. Spoon chicken mixture into crust lined pan.
  9. Top with second crust, seal edges and flute.
  10. Cut slits in several places in top crust..
  11. Bake 30 to 40 minutes or until crust is golden brown.
  12. Let stand 5 minutes before serving.


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