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    You are in: Home / Recipes / Natalie's Chicken Pot Pie Recipe
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    Natalie's Chicken Pot Pie

    Natalie's Chicken Pot Pie. Photo by NatCL106

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    NatCL106's Note:

    This is a recipe I formed by mixing multiple recipes together to make it. We wanted a very nicely homemade chicken pot pie and this recipe we concocted did the trick! Hope you all enjoy it as well! :)

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    Serves: 4-6



    Units: US | Metric

    • 2 ready to bake pie crusts (usually found in the refridgerated section where you find pillsbury dough. The brand I used was Meri)
    • 2 cups frozen mixed vegetables
    • 6 tablespoons butter
    • 1 cup chopped onion
    • 1/2 cup chopped celery
    • 6 tablespoons flour
    • 2 cups chicken stock
    • 1 cup half-and-half
    • 2 cups cooked chicken, bite sized chunks


    1. 1
      Line the bottom of a 9x9 baking pan with one of the crusts and cook according to package. When finished, set oven to 400 degrees F.
    2. 2
      In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper.
    3. 3
      Stir in the flour and cook for about 3 to 4 minutes for a blond roux.
    4. 4
      Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until sauce starts to thicken.
    5. 5
      Stir in the half and half and continue to cook for 4 minutes.
    6. 6
      Stir in frozen vegetables and chicken. Mix thoroughly.
    7. 7
      Pour the filling into the prepared pan. Place the 2nd crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges. Slice four holes in the center of the crust to allow steam to escape.
    8. 8
      Place the pan on a baking sheet and into the oven for 25-30 minutes or until the crust is golden brown.
    9. 9
      Remove from oven and cool for 5 minutes before serving.

    Ratings & Reviews:


    Nutritional Facts for Natalie's Chicken Pot Pie

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 849.2
    Calories from Fat 465
    Total Fat 51.7 g
    Saturated Fat 23.7 g
    Cholesterol 124.2 mg
    Sodium 844.1 mg
    Total Carbohydrate 66.7 g
    Dietary Fiber 6.2 g
    Sugars 6.6 g
    Protein 30.7 g

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