Chock-full of poultry, potatoes, peas and corn, this recipe for easy chicken pot pie makes two golden pies, so you can serve one at supper and save the other for a busy night. This is the best chicken potpie recipe to have on hand when company comes over. Chicken pot pie is the perfect comfort food for cold-weather days. It’s warm and cozy, and makes you feel all happy inside! This easy chicken pot pie recipe boasts a golden, flaky double crust and a fabulous savory filling! Every member of your family will look forward to this wonderful home-cooked meal.
You don’t have to buy high sodium frozen chicken pot pies anymore! This is the perfect meal to take over to a elderly couple. Take it to them hot fresh out of the oven, leave the dough raw and freeze the pie before taking it to them for a meal they can enjoy some other time. Also, this pie can be divided into smaller pies. This is great for those of us that can’t eat a whole pot pie in a few days.
Make a chicken pot pie that’s as delicious as Grandma’s! Luckily our Gram’s Chicken Pot Pie Updated recipe is much easier to put together and just as tasty.
To Make this Recipe You’Il Need the following ingredients:
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store bought or your own recipe)
Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells.
Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
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