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Homemade Chicken Pot Pie

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Member since 2006

Serves | Prep Time | Cook Time


Two, 9-inch frozen pie crusts (15-oz)
3 ½ cups cooked chicken with skin removed, cubed
1 ½ c. chicken broth
¼ c. flour
1 ½ cups milk
4-5 medium to large potatoes
1 small to medium onion, chopped
1-2 carrots, peeled and chopped
2-3 stalks of celery, chopped
¼ to ½ cups frozen peas
2-4 tbsp butter

Take pie crusts out of the freezer to semi-thaw as you prepare filling. Peel, cube and place potatoes in pan with water to cover, boil until soft; drain and mash with butter and milk. Just make mashed or whipped potatoes, set aside. Sauté onion, carrots and celery in 1 ½ tbsp. of melted butter until soft, over medium to high heat, stirring frequently. Set aside. Melt 2 tbsp. of butter in a heavy sauce pan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the chicken broth and milk, increasing the heat to medium, stiffing constantly, until thickened and bubbly. Set this sauce aside. Mix cooked chicken with softened vegetables, add frozen peas. Spoon mixture into pie crusts; pour sauce over chicken and vegetables leaving a little space at the top of the pie. "Ice" the pies with the whipped potatoes. Just blob on spoonfuls of potatoes, gently and then smooth out with knife. I seal edge of pie crust with the mashed potatoes. Bake at 375° for 30 to 40 minutes, covering edges with aluminum foil for about half the time to prevent excessive browning.

Pairs Well With


These pot pies are great when your in the mood for comfort food. They freeze great too.

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