Creamy Chicken Pot Pie is a dish that takes a few minutes to make, but your family will love you for making it.

I remember about 25 years ago, one of my neighbors had a baby and I made them this creamy chicken pot pie. Her husband came up to me and told me how wonderful it was and that he was so impressed that it wasn’t made with cream of chicken soup. Then he asked for the recipe. I must say, that that is pretty impressive and so I decided that it must be pretty good, if the husband asks for the recipe.

So don’t be afraid to try making this pie, the trickiest part is the crust and that is why I decided to show you how to make it by using a ready made crust.

 

Creamy Chicken Pot Pie

 

What Ingredients Do I Need For Creamy Chicken Pot Pie?

  • Butter
  • Flour
  • Chicken broth
  • Milk
  • Cooked chicken
  • Frozen vegetables
  • Dried onions
  • Better than bouillon, or poultry seasoning
  • Salt
  • Black pepper
  • Ready made pie crusts, or make your own

 

How Do I Make Creamy Chicken Pot Pie?

  • In a large saucepan, melt butter over medium heat.
  • Add the flour and stir to combine.
  • Then add the broth and milk.
  • Cook, stirring the whole time, until the mixture turns thick and starts to bubble.
  • Next, add the chicken, vegetables, onions, seasoning, salt and the pepper.
  • Let the mixture sit on low.
  • Preheat the oven to 400 degrees.
  • Put one of the pie crusts into a 9″ pie pan.
  • Next add the chicken mixture.
  • Top the pie with the other pie crust, sealing the crust along the edge, and then put 3-5 small slits in the top of the crust.
  • Place the pie into the oven and bake for 35-40 minutes; I like to place the dish on a pizza pan just in case it over flows.
  • Let the pie stand for a few minutes before serving.
  • Cut into 8 slices.
  • Place any leftovers in the refrigerator.

 

 

After you melt the butter, then slowly stir in the flour, it will be very thick, but the broth and the milk make the thickness just right.

Then you can use whatever frozen vegetables you like. I used the broccoli, cauliflower, and the carrots, simply because my son will not eat peas to save the planet.

I also used canned chicken because I was in a hurry, as I signed up to make masks for an Air Force Base that is close by.

You can also use frozen pearl onions, (about 3/4 cup), but I didn’t have any, so I went with the dehydrated onions.

And as far as the seasoning goes, if you have poultry seasoning go ahead and add a teaspoon, if you do not, I used a teaspoon of better than bouillon, dissolving it in with the broth.

 

 

More Chicken Recipes For You:

Microwave Chicken a la King

Easy Chicken and Rice

Creamy Parmesan Mushroom Chicken with Bacon

Honey Sesame Chicken

Best Easy Chicken

Crock Pot Poppy Seed Chicken

Ham and Swiss Malibu Chicken

 

Yield: 8

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie is a must for those picky eaters in the house. You will love this creamy filling loaded with vegetables and chicken.

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 (14.5 ounce) can chicken broth
  • 1 1/4 cups milk
  • 2-3 cups chopped cooked chicken (or canned)
  • 1 (12 ounce) package frozen vegetables
  • 1/2 Tablespoon dried onions
  • 1 teaspoons of better than bouillon, or poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ready made pie crusts, or make your own

Instructions

    1. In a large saucepan, melt butter over medium heat.
    2. Add the flour and stir to combine.
    3. Then add the broth and milk.
    4. Cook, stirring the whole time, until the mixture turns thick and starts to bubble.
    5. Next, add the chicken, vegetables, onions, seasoning, salt and the pepper.
      Let the mixture sit on low.
    6. Preheat the oven to 400 degrees.
    7. Put one of the pie crusts into a 9" pie pan.
    8. Next add the chicken mixture.
    9. Top the pie with the other pie crust, sealing the crust along the edge, and then put 3-5 small slits in the top of the crust.
    10. Place the pie into the oven and bake for 35-40 minutes; I like to place the dish on a pizza pan just in case it over flows.
    11. Let the pie stand for a few minutes before serving.
    12. Cut into 8 slices.
    13. Place any leftovers in the refrigerator.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 580Total Fat 37gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 19gCholesterol 129mgSodium 674mgCarbohydrates 32gFiber 2gSugar 2gProtein 30g

 

Pin It on Pinterest