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Chicken Pot Pie features store bought crust, cooked chicken, peas, corn, carrots, green beans, and potatoes in a creamy sauce.
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5 from 1 vote

Chicken Pot Pie

Chicken Pot Pie features store bought crust, cooked chicken, peas, corn, carrots, green beans, and potatoes in a creamy sauce.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: chicken pot pie
Servings: 6
Author: Mindy Boyd

Ingredients

  • 1 box refrigerated pie crust
  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup milk
  • 1 3/4 cups chicken broth
  • 2 cups frozen mixed vegetables thawed
  • 1 potato boiled and cubed (about 3/4 cup)
  • 1 pound boneless skinless chicken breasts, cooked and cut into cubes

Instructions

  • Preheat oven to 425°. Place bottom crust in a 9" pie pan.
  • In a medium saucepan melt butter over medium heat, add onion and cook until tender, 2-3 minutes. Whisk in flour, salt and pepper and cook for 1 minute, whisk in milk and broth and heat until boiling, stirring constantly, boil for 1 minute.
  • Take off of heat and add vegetables and chicken. spoon into crust.
  • Top with crust, seal edges and press with fork all around. Cut several slits in top of crust.
  • Cover edges with foil. Bake for 30-40 minutes, until browned. Remove foil for the last 15 minutes to brown edges.

Notes

I used 2 boneless, skinless chicken breasts slathered in olive oil, seasoned with salt and pepper, and roasted in a 350° oven for 35 minutes.