Chicken Pot Pie

chicken-pot-pieThis is one of those recipes I happened upon by mixing up what I had on hand, liking the results and writing it down so I could do it again. 

Chicken pot pie
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  1. 2 pie crusts
  2. 1/4 to 1/2 onion, chopped
  3. 1/4 cup chopped celery (2 1/2 stocks)
  4. 2-3 Tablespoons butter
  5. 2-3 Tablespoons flour
  6. 1 cup chicken broth
  7. Vegetables - either 1-2 cups fresh cooked vegetables or 1 small package frozen vegetables (carrots, beans, peas, etc)
  8. Potatoes - either 3/4 cup fresh cooked, cubed white potatoes or 1 can cooked potatoes, drained and cubed
  9. 3/4 of 1 whole chicken, cooked and cubed (about 2 cups)
  10. 2 teaspoons tarragon
  11. 1 Tablespoon fresh chives
  12. 1/4 cup fresh parsley, chopped
  13. 1/2 teaspoon garlic powder
  14. salt and pepper to taste
  1. Line pie plate with one pie crust and set aside. Cook onions and celery in butter until tender. Add flour and cook about two minutes. Add chicken broth and cook and stir until thickened. Add vegetables, potatoes, chicken, herbs and spices and stir together. Pour mixture into prepared pie crust and top with remaining pie crust. Flute edges of pie crust and bake at 350 degrees until pie crust is golden brown, about 25 minutes.
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