Created by: LindasBusyKitchen
Created on January 20, 2012
Categories: Comfort Food, Desserts, Dinner, Main Dish, Poultry, Chicken, Vegetables, New England, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Freezer (OAMC), Kid Pleaser, Kids Can Do It, Make-Ahead, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Potluck, Summer, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Stove Top, Frozen Vegetables, Cooked Chicken or Beef, Make it from scratch, Cooked Chicken, Boneless Pieces, Pies (more)
Linda's Twin Chicken Pot Pies
"One of these is just not enough as far as I am concerned, so I decided to make two pies instead of one! I usually eat one right away and freeze one for later on. It's great leftover too for lunches or a quick supper when your on the run. This recipe is full of veggies, loaded with chicken and has a delicious creamy sauce that is just loaded with flavors that will please your taste buds. There is nothing more comforting than Chicken Pot Pie! Adapted from another recipe and made it my own, it is delish!"
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Prep Time: 30mPT30M
Cook Time: 45-50mPT45-50M
I was going to make one and freeze one but when it was time to eat we started eating and before we knew it we were digging into the second pie! The filling is so delicious and is now requested a few times a month. My kids love it!.
- 4 unbaked (30 ounces) pie pastry (9-inch each pastry, to make two pies)
- 2 pounds boneless skinless chicken breasts (or chicken breast picked from the bone, chopped into 1/2 inch pieces)
- 1 1/2 cups carrots, diced (frozen)
- 1 1/2 cup peas, frozen
- 2 celery stalks chopped
- 1 cup baby onions (Birds Eye frozen boiled onions, I cut mine in half with a sharp knife)
- 2/3 cups butter (or margarine)
- 2/3 cups all-purpose flour
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 3 1/2 cups chicken broth (low sodium can be substituted, or home made)
- 2/3 cup milk
- 2/3 cup half and half
What You Will Need
No special items needed.
Preheat oven to 425F degrees.
In a saucepan, combine chicken, carrots and peas, and celery. Add water to cover, and boil for about 15 minutes. Remove from heat, drain well, and set aside.
Cook onions and butter in a medium size pan, over medium heat until onions are tender and translucent.
Stir in flour, celery salt, and pepper, mixing well.
Slowly stir in chicken broth, milk and half and half. Simmer over medium-low heat until thick and it starts to bubble. Remove from heat, and set aside.
Place two of the pie crusts in two pie plates. Set the tops aside. Take half the chicken mixture and put it in your first pie crust. Then repeat with the second pie crust.
Take half the hot liquid and pour it over the meat mixture in each pie, then cover each pie with a top crust.
Cut away excess dough, and then seal the edges placing your thumb and pointer finger on one side of the crust, and your pointer finger on the other hand, and pushing together to crimp the pie crust together.
Make sure you make 3-4 slits, with a sharp knife, in the top of your crusts so the heat can escape. If you don't you will have a mess in the oven.
I always place my pies on a cookie sheet so if the pie does leak out into the oven, you won't have a mess to clean up.
Bake for 30-35 minutes until golden brown and filling is bubbling. Take out of oven when done, and let sit for a few minutes, so the filling will have time to set a little.
- Serving Size: 1 (324 g)
- Calories 600.8
- Total Fat - 30.9 g
- Saturated Fat - 13.4 g
- Cholesterol - 114.3 mg
- Sodium - 1137.1 mg
- Total Carbohydrate - 48.2 g
- Dietary Fiber - 2.4 g
- Sugars - 15.8 g
- Protein - 32.3 g
- Calcium - 87.9 mg
- Iron - 2.7 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.3 mg