Chicken Pot Pie Recipe

We love chicken pot pie – and I used fresh carrots and onions this time as I had them on  hand from my weekly produce delivery!  This is a GREAT way to use up leftover chicken (from a rotisserie chicken) or turkey..

Chicken Pot Pie Recipe


  • 1/3 cup butter
  • 1/3 cup flour
  • 1/2 cup chopped onion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups chicken broth
  • 1 cup milk
  • 2 1/2 cups cut up cooked chicken or turkey
  • 20 oz vegetables (I used fresh cooked carrots and peas)
  • 4 pie crusts, make your own or buy them


  1. Preheat oven to 425.
  2. Heat butter over low heat until melted. Add flour, onion, salt and pepper. Cook over low heat until mixture is smooth and bubbly. Keep stirring! Remove from heat.
  3. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute.
  4. Stir in chicken and vegetables.
  5. Mix well.
  6. Place 2 pie crusts in greased glass deep dish pie crust dish.
  7. Divide the mixture evenly in both crusts.
  8. Place the remaining pie crusts over each dish, seal and flute.
  9. Cut slits in the top crust for the steam to escape.
  10. Bake for 30-35 minutes or until crust is brown and the juices start to bubble thru the slits.
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As always – enjoy!

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