Classic Chicken Pot Pie

Classic Chicken Pot Pie

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The whole family will love this traditional recipe. This pie is filled with tender shredded chicken, potatoes, vegetables all in a flaky pie crust.

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Time needed

20 min preparation + 35 min cooking

Serving Size / Yield

6-8 servings

Ingredients

  • 1 Tbs. olive oil
  • 1/2 lb. mushrooms, sliced
  • 1 potato, peeled and cubed
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 clove of garlic, minced
  • 2 Tbs. flour
  • 2 1/4 C. low-sodium chicken broth
  • 1/2 C. cream cheese
  • 3 C. shredded cooked chicken
  • 1 tsp. dried rosemary
  • 1/2 tsp. dried oregano
  • 1 can refrigerated pie crust

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Directions

heat olive oil in a large skillet over medium heat. Add mushrooms, potatoes, onions, carrots and garlic. Cook for 5-7 minutes, stirring occasionally. Stir in flour and cook for an additional 1 minute. Gradually stir in broth and bring to a boil. Add cream cheese and stir in until well blended. Remove from heat and stir in chicken, rosemary and oregano.

Preheat oven to 400 degrees. Roll out one of the pie crusts into a 9-inch pie dish. Pour chicken mixture into pie crust. Place other pie crust on top and pinch the edges closed. Cut slits on top for ventilation. Place pie crust on a baking sheet.

Bake for 40 minutes or until top is golden brown. During the last 10 minutes, cover with foil. Remove from oven and serve.


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