Dessertscookfastrecipes
Classic Chicken Pot Pie
The sight of a golden brown crust, bubbling with a creamy, savory filling inside, is enough to make any day better. It just feels like a hug in a dish.
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Omar Villanueva📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- pan
- baking dish
- oven
📝 Preparation Steps
1
Melt butter in a two quart saucepan over medium heat. Stir in the Gold Medal All Purpose Flour, chopped onion, salt, and pepper. Cook, stirring constantly with a whisk, until bubbly (about ⏱️ 1 minute). Remove from heat.
2
Gradually stir in the chicken broth and milk until smooth. Return the pan to the heat, bring to a boil, stirring constantly. Boil for ⏱️ 1 minute until thickened.
3
Stir in the cooked chicken and frozen peas and carrots. Remove from heat and set aside.
4
Heat oven to 425°F. Place one softened refrigerated Pillsbury Pie Crust into an ungreased nine inch glass baking dish, pressing into the bottom and up the sides.
5
Pour the chicken mixture evenly into the crust-lined dish.
6
Roll out the second Pillsbury Pie Crust into an eleven inch square. Optionally, cut decorative shapes from this crust using a small one inch cookie cutter.
7
Carefully place the second crust over the chicken filling. Turn the edges of the top crust under the edges of the bottom crust and press to seal. Flute the edge. Arrange any decorative cutouts on top.
8
Bake for ⏱️ 35 minutes, or until the crust is deep golden brown and the filling is bubbly. Let cool for a few minutes before serving, as the filling will be very hot.
Nutrition Facts
calories
600 calories
fat Content
35g fat
serving Size
1 serving
fiber Content
3g fiber
sugar Content
5g sugar
sodium Content
800mg sodium
protein Content
30g protein
carbohydrate Content
50g carbs
saturated Fat Content
15g saturated fat
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