Chicken Pot Pie

READY IN: 45mins
Recipe by lazy gourmet

This actually was adapted from a 1912 cookbook I found...the recipe was incredibly complicated...I was almost expecting to see "pluck the chicken" as one of the steps! This is my lazy version - and it's so easy and tasty!

Top Review by cgmonster

Very good. Next time I will zap the potatoes in the micro for a short time and add some more seasonings. Even though we chopped the potatoes nice and small they were a little underdone. We still enjoyed it as it was and will keep the recipe and improvise with it.

Ingredients Nutrition

  • 2 frozen 9-inch deep dish pie shells
  • 1 (12 1/2 ounce) can canned chicken
  • 1 (5 ounce) can canned chicken
  • 2 tablespoons onions, finely minced
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • 1 cup potato, peeled and diced into small pieces
  • 14 cup carrot, chopped
  • 14 cup peas

Directions

  1. Defrost pie crusts, poke holes in bottom and sides of one.
  2. Preheat oven to 425.
  3. Place chicken, carrots, peas, potato and onion in bottom crust.
  4. Make the sauce- melt the butter, then add the flour and blend thoroughly.
  5. Slowly add the broth, salt and pepper and blend until mixture thickens.
  6. Pour over the chicken mixture in the crust and seal with the top crust.
  7. Use a sharp knife to make a couple of slits in the top.
  8. Bake at 425 for 25-30 minutes.
  9. If crust gets too dark cover with foil.

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