2 Reviews
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Chicken Pot Pie
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Description
The best comfort food. Tastes great the first day, even better the second.
Ingredients
- 6 Tablespoons Butter
- ⅛ teaspoons Thyme
- ¼ teaspoons Pepper
- 6 Tablespoons All-purpose Flour
- 1-½ cup Chicken Broth
- 1-½ cup Half-and-half
- 2 cups Cooked, Then Cubed Chicken
- 1 whole Carrot, Diced And Cooked
- ½ cups Peas Cooked
- 6 whole New Potates, Cooked And Cubed
- 1 box Double Crust Pastry Shell (or Make Your Own!)
Preparation
Cook butter, thyme, flour, pepper (add salt to taste) on low heat until bubbly. Remove from heat and add chicken broth and cream. Heat to boiling, stirring constantly till thick. Fold together sauce with chicken and vegetables. Pour into uncooked pastry shell. (can mound high in shell,) Put pastry shell on top and vent like you would an apple pie. Bake in preheated oven @425 for 30 minutes.
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9 Comments
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amanda on 2.23.2010
I read the ingredients wrong and used 1/2 tsp of thyme instead of 1/3 tsp and found it to be overwhelming. Big oops! But it was delish with Ree’s pie crust.
Thanks for sharing!
karencooking on 9.28.2009
Made this Friday night for my fiance and 6 of our friends. It turned out great, and everyone enjoyed it. I made a double-recipe, but did not use the bottom pie crusts. I just put one crust on top of each pot pie. I will make this again (just like my mom’s recipe but with the added bonus of potatoes!).
Kelly Steadman on 8.6.2009
This pot pie is no doubt delicious, but if using fresh potatoes, carrots and chicken, it takes WAY longer than 25 minutes to prepare. So, make time for that so that you aren’t serving your family at 8:00, like I ended up doing. I will make this again! Yums for sure!
Frank on 7.30.2009
This looks great! Thanks for the recipe.
bkwyrm on 7.21.2009
Made it last night and my family INHALED it. Surprisingly easy to make, and I was able to use up all my leftover chicken and veggies from the night before. This one is definitely a keeper!