Chocked full of chicken, potatoes, carrots and onions, this Friday Favorite is sure to please.
This has to be one of the all-time favorite comfort foods. There is just nothing better than a piece of warm Chicken Pot Pie on a cool fall evening.
Easy Chicken Pot Pie
My BFF, Sherrie, started me off right when I got married with a gift of some of her wonderful recipes. This Chicken Pot Pie was one of my sweetie’s favorites and a winner every time I make it.
To create this delicious dish, you will need the following:
1Box Pillsbury Pie Crust
1 cup of potatoes
¼ cup onion
¾ cup carrots
1/3 cup melted butter
½ cup flour
2 cups, (I used 1 can), chicken broth
1 cup ½ and ½
Salt and pepper
4 cups chicken
Begin by melting the butter and sautéing the onion, carrots and potatoes for 10 minutes or until the vegetables have softened.
While the vegetables are cooking, place one of the pie crusts into a 9 inch pie plate.
Add the flour to the cooked vegetables and stir.
Combine the chicken broth and the half and half. Note: There are two cans of Chicken Broth in my picture but only one was used.
Gradually add the broth mixture to the vegetables.
Cook together until thick and bubbly.
Add salt and pepper to taste to the vegetable mixture and then add the chicken.
Pour the chicken and vegetable combination into the prepared pie crust.
Place the second pie shell over the pie and seal the edges.
I added a fork pricked heart to the top to add a touch of love!
Bake at 400 degrees for 40 – 50 minutes until the top is browned.
Enjoy your delicious Chicken Pot Pie!!! It just doesn’t get much better than this!
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- 1Box Pillsbury Pie Crust
- 1 cup of potatoes
- ¼ cup onion
- ¾ cup carrots
- ⅓ cup melted butter
- ½ cup flour
- 2 cups (I used 1 can) chicken broth
- 1 cup ½ and ½
- Salt and pepper
- 4 cups chicken
- Begin by melting the butter and sautéing the onion, carrots and potatoes for 10 minutes or until the vegetables have softened.
- While the vegetables are cooking place on of the pie crusts into a 9 inch pie plate.
- Add the flour to the cooked vegetables and stir.
- Combine the chicken broth and the half and half.
- Gradually add the broth mixture to the vegetables.
- Cook together until thick and bubbly.
- Add salt and pepper to taste to the vegetable mixture and then add the chicken.
- Pour the Chicken and vegetable combination into the prepared pie crust.
- Place the second pie shell over the pie and seal the edges.
- Bake at 400 degrees for 40 – 50 minutes until the top is browned.
I will be sharing at the following parties:
Skip to My Lou, Daisy Cottage Designs, The Casual Craftlete, Rattlebridge Farm, Miz Helen’s County Cottage, Bacon Time with the Hungry Hippo, Settings for Four, Create with Joy, I Should be Mopping the Floor, Flour Me with Love, My Uncommon Slice of Suburbia, DIY by Design, Savvy Southern Style, Boogie Board Cottage
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Chicken Pot Pie is one of my Favorite Dishes…..may have to try this recipe.
This is very good Beth. You should try it.
Debi
This looks delicious! I think it will be on next week’s menu as we are suppose to have Artic air move in? There is nothing like comfort food from your childhood, is there?
No there isn’t and this is so good.
Debi