Total Time
35mins
Prep 20 mins
Cook 15 mins

This is a family favorite - even my mom asks for it. Great fresh taste that is nothing like the frozen version. This pot pie has only the top crust

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Place frozen pastry on a dry surface to thaw before unfolding. Cut chicken breasts into 1 inch pieces. Scrub potatoes and peel carrots. Thinly slice the potatoes. Cut carrots into small bite size pieces.
  3. In a 3-4 quart pan, combine broth, chicken, potatoes, carrots, and celery and bring to a boil then cook for 7-10 minutes.
  4. Combine milk and flour in a jar or other closed container and shake.
  5. Pour flour mixture in the pan with the other ingredients and stir constantly. Bring mixture back to a boil then reduce heat (stirring constantly) and simmer until thickened.
  6. Stir in peas.
  7. Season to taste with salt and pepper.
  8. Pour mixture into a 9x13 baking dish. Unfold pastry and place over the filling. Brush top of pastry with egg .
  9. Bake 10 to 15 minutes or until pastry puffs and is a nice golden brown.

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