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Nutrition Facts
Serving Size 1 (221g) Recipe makes 8 servings
Calories 378
Calories from Fat 186		(49%)
Amount Per Serving		%DV
	Total Fat 20.8g	31%
	Saturated Fat 9.1g	45%
	Monounsaturated Fat 7.8g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 59mg		19%
Sodium 637mg		26%
Potassium 353mg		10%
Total Carbohydrate 28.9g		9%
	Dietary Fiber 2.8g	11%
	Sugars 1.8g
Protein 19.1g		38%
detailed view... how is this calculated?

Classic Chicken Pot Pie

Recipe #327195 | 1 hour | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Humble Bee
Sep 25, 2008

This is the best Chicken Pot Pie recipe that I have had the pleasure of making and eating. It is easy, inexpensive, always well received and a staple in my recipe rounder for at least 4 years. From Pillsbury.com: What makes a classic? Chicken and mixed vegetables in a rich homemade white sauce fill a flaky pie crust that's perfection.

SERVES 8 , 1 Pot Pie (change servings and units)

Ingredients

CRUST

2 refrigerated pie crusts, box (15 oz)

FILLING

1/3 cup butter
1/3 cup onion, chopped
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups cooked boneless skinless chicken breasts, shredded
2 cups frozen mixed vegetables, thawed

Directions

1
Heat oven to 425°F Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

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Featured Reviews for This Recipe

From: Birgitta C

On Sep 29, 2009

What a delicious meal this makes! I make my own crust, but the filling is so simple and tastes so good. Thanks for sharing.

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From: Chef #1247186

On Jun 17, 2009

Very Good. I will definitly make this again. It even tastes just as good reheated.

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From: PKG

On Nov 10, 2008

Incredibly easy and delicious. I love that you make the sauce yourself instead of using a canned soup! My oven bakes at a higher temperature, so in the future I would just bake it for 30 minutes and then cover the entire pie with aluminum foil for a remainder of 10 minutes or so. I would also put a lined baking sheet underneath the pie on a separate rack--my pot pie was leaking A definite keeper though, thank you so much for sharing this!

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From: BLUE ROSE

On Oct 22, 2008

What a great Pot Pie Recipe to try. We could not believe how good this recipe turned out. Better than going out . For me personally added a pinch of poultry seasoning and left out the salt and pepper. We will be having this recipe again with out a doubt. Thanks for posting this recipe for all of us to share.

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