Chicken Pot Pie

Delicious individual pot pies from nelliebellie.com

Nothing beats a chicken pot pie to use fresh produce! This is a basic recipe that is a great foundation for getting fancy, using unique combo's, and simply trying for the first time! I make this all the time!

Course Main Course

Cuisine American

Keyword chicken, pie

Prep Time 20

Cook Time 30

Servings slices

Calories 673kcal

Ingredients

2 prepared pie crusts seriously...the premade ones in the dairy section are great!
1 large onion chopped
1 cup sliced mushrooms optional
1 celery stalk, chopped carrots, or ruttabega (we recommend the ruttabega! or all of the above)
2 tbsp butter
1/3 cup flour
salt and peper to taste
1 1/2 cups chicken broth
1 cup half and half cream, or milk (we use white wine!)
2 1/2 cups chicken chopped and cooked.

Get Recipe Ingredients

Instructions

In large saucepan melt butter on medium heat.
Add veggies and cook for 4-5 minutes or until soft.
Stir in flour, salt & pepper. Stir often.
Add liquid all at once.
Cook and stir (on medium heat, stirring constantly) until thick and bubbly. If needed, add more flour 1 tablespoon at a time.
Stir in chicken.
Pour into your pie crust bottomed pan.
Top with another pie crust (make sure a few slits are cut into the top of it) crimping on the edges.
Cook on 400 degrees for about 30 minutes or until crust is golden brown.

Video

Notes

You can use frozen veggies, just cut your sauteing time in half.
All veggies are fair game! Be sure to think about the cooking time each one takes and when it should be added. Or, cut the longer cooking time veggies into smaller pieces.
This is a very basic recipe. It is the foundation for doing awesome pot pies!

Nutrition