Chicken And Veggie Overload Pot Pie

Chicken And Veggie Overload Pot Pie


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These simple pot pies are perfect to have on standby for a quick dinner. This recipe is stuffed with veggies and can easily incorporates more of your favorites!

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Time needed

30 min preparation + 60 min cooking

Serving Size / Yield

12-16 servings


  • 1 C. onion, diced
  • 1 C. celery, diced
  • 1 C. carrots, chopped
  • 1 C. green beans
  • 1/3 C. butter
  • ½ C. flour
  • 2 C. chicken broth
  • 1 C. milk
  • 2 C. cooked chicken, chopped
  • 1 C. peas
  • Salt and pepper to taste
  • 4 unbaked pie crusts

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Line two pie dishes with pie crusts. In a skillet, melt butter and sauté onion, celery, green beans, and carrots until tender. Stir in flour and cook for a minute. Add in chicken broth and milk; simmer for a few minutes until thick and bubbly. Stir in chicken and peas; season with salt and pepper. Pour into pie crusts, top with other crusts, crimp edges, make a slit at the top, cover with foil, and freeze until ready to serve. Let thaw in refrigerator overnight. Preheat oven to 350 degrees and bake for uncovered for 30 minutes and covered for an additional 30 minutes.

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