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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 
Dawna’s Chicken Pot Pie
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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!
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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.
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