Chicken Pot Pie: It’s The Champion Of The Dinner Table


Check out what my friends at Betty Crocker had to say about this Chicken Pot Pie:


“Enjoy this classic pot pie that’s made using chicken, peas and carrots topped with puff pastry – a tasty dinner recipe. Use our classic pie crust recipe to make this the best homemade chicken pot pie!”


It is so great! We love this because it has just the right balance of fillings and gravy, and the crust comes out perfectly flaky. You will know the moment you put that first bite in your mouth that nothing compares.



1/3 cup Land O Lakes butter

1/3 cup Gold Medal all-purpose flour

1/3 cup chopped onion

1/2 teaspoon Morton salt

1/4 teaspoon McCormick pepper

1 3/4 cups College Inn chicken broth

2/3 cup TruMoo milk

2 1/2 to 3 cups cut-up cooked Tyson chicken or turkey

1 box (10 oz) Green Giant frozen peas and carrots

1 package (15 oz) refrigerated Pillsbury pie crusts, softened as directed on box



In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

2 Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.

3 Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.

4 Bake about 35 minutes or until golden brown.





Quick Tip:  You can use frozen vegetables to make the process faster, but I prefer fresh.

Thank you to Betty Crocker for this awesome recipe!

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