Classic Chicken Pot Pie

4
Servings
30m
Prep Time
35-40m
Cook Time
1h 5m
Ready In


"I found this recipe on the Pillsbury web site, I've added a few of my own additions and changes, and I'm posting it with my changes, I some times add some Pillsbury refrigerated biscuit dough over the top of the pie instead of the crust, they will cook the gravy"

Original recipe yields 4 servings
OK
  • FOR THE FILLING

Nutritional

  • Serving Size: 1 (529.9 g)
  • Calories 659.5
  • Total Fat - 26.3 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 111 mg
  • Sodium - 1704.8 mg
  • Total Carbohydrate - 71.1 g
  • Dietary Fiber - 9.5 g
  • Sugars - 11.3 g
  • Protein - 35.7 g
  • Calcium - 137.6 mg
  • Iron - 4.5 mg
  • Vitamin C - 36.3 mg
  • Thiamin - 0.5 mg

Step 1

Heat oven to 425°F.

Step 2

Fit one thawed pie crust into a 9 inch pie plate.

Step 3

In a saucepan, melt butter over medium heat. Add onion and garlic powder, tarragon and 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.

Step 4

Stir in chicken, potato and mixed vegetables. Bring to a boil and simmer until thickened, about 5 minutes. At this point, add in more salt and pepper if you need to.

Step 5

Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Place the pie plate onto a baking sheet (just in case the filling spills over).

Step 6

Bake 35 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.

Tips & Variations


No special items needed.

Related

Red Apple Guy

Good recipe. I made pie dough for the top and bottom and used milk instead of half & half. Will make again.

review by:
(10 Jun 2016)