Chicken Dinner Pot Pie
At a Glance
- Total
- 1 hr 10 min
- Servings
- 6.00 - serving(s)
Categories
- Main Course
- Savory Pie
- Baked
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken Dinner Pot Pie brings together pastry for a double-crust 9-inch pie, 2 tablespoons butter, 2 tablespoons flour in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 6 servings.
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Equipment
9-inch pie pan, large skillet, oven, foil
Ingredients
- pastry for a double-crust 9-inch pie
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground thyme
- 1/2 cup chicken broth
- 3/4 cup light cream or 3/4 cup heavy cream
- 2 cups cubed cooked chicken
- 1 (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)
Instructions
Heat oven to 425 degrees.
Prepare pastry, cut top into lattice strips.
(I use just a regular pie top with slits cut in it. It's quicker).
Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
Cook, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in chicken broth and cream.
Heat to boiling, stirring constantly.
Boil and stir for one minute.
Stir in chicken and vegetables.
Pour into pastry lined pie pan.
Cover with lattice top.
Cover edge with 2-3 inch strips of foil to prevent excessive browning.
Remove foil for the last 15 minutes of baking.
Bake for 35 to 40 or until crust is brown.
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