The Pioneer Woman Tasty Kitchen
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Dawna’s Chicken Pot Pie

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

No peas, nothing fancy, just pure chicken pot pie goodness, handed down from my mama to me to you!

Ingredients

  • 2 whole Refrigerated Pie Crusts
  • ⅓ cups Butter
  • ⅓ cups Onion, Chopped
  • ½ teaspoons Salt
  • ¼ teaspoons Thyme, Dried
  • ¼ teaspoons Pepper
  • ¼ teaspoons Basil, Dried
  • ⅓ cups Flour
  • 1-½ cup Chicken Broth
  • ⅔ cups Milk
  • 3 cups Chicken, Cooked And Shredded
  • 1 can (15 Oz. Size) Potatoes
  • 1 can (14 1/2 Oz. Size) Carrots
  • 2 stalks Celery, Chopped

Preparation

Preheat the oven to 425ºF.

Set out pie crusts to warm to room temperature. When warm, line pie pan with 1 crust, leaving the other for the top.

Melt the butter, and add onion, cooking for 2 minutes. Add spices and flour, stirring well.

Gradually add broth and milk. Stir and cook until bubbly and thick, approximately 3-5 minutes.

Add chicken, potatoes, and carrots and stir. Add in celery, and spoon mixture into crust-lined pan.

Seal with top crust and cut slits on top.

Bake for 40-45 minutes. Let stand for 5 minutes.

Enjoy!

2 Comments

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kecpa on 9.25.2014

Easy and delicious! I’ve made this several times and my family loves it. I use a rotisserie chicken and substitute chopped, steamed broccoli for the potatoes.

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Pat Mendell on 7.14.2012

On a cold wintery day I love nothing more that a chicken pot pie. Can’t wait to try this…but I think I will add in some peas
Pat

One Review

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on 7.31.2012

My hubby hates peas, so this was the perfect chicken pot pie recipe. I used canned chicken and it turned out delicious. Hubby had 2 helpings :)

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