Chicken Pot Pie with 2 Crusts


I made a few of these for my son’s family birthday party. It was a big hit with the whole family.

Chicken Pot Pie with 2 Crusts
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: American
Serves: 6
  • ⅓ cup butter
  • ⅓ cup flour
  • ⅓ cup chopped onion
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1-3/4 cups chicken broth
  • ⅔ cups milk
  • 2 cups cut up cooked chicken
  • 1 (10 ounce) package frozen mixed vegetables
  • 2 prepared pie crust ( 1 top crust and 1 bottom crust)
  1. Heat butter over low heat until melted.
  2. Blend in flour, onion, salt and pepper.
  3. Cook over low heat, stirring constantly until smooth and bubbly.
  4. Remove from heat.
  5. Stir in broth and milk.
  6. Heat to a boiling; stirring constantly. Boil and stir one minute.
  7. Stir in chicken and vegetables ( Can add if you like, 1-2 diced cooked potatoes)
  8. Reserve
  9. Line a pie plate with prepared bottom crust.
  10. Pour in filling.
  11. Top with top crust. Cut slits in center to vent. Flute edges.
  12. Cook uncovered in 425 degrees F. oven until crust is brown; about 30-35 minutes


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