Hearty Chicken Pot Pie

Hearty Chicken Pot Pie


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This chicken potpie is creamy and hearty. Make it this winter for your family and they’ll gobble it all up.

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Time needed

25 min preparation + 30 min cooking

Serving Size / Yield

8-10 servings


  • 1 lb. boneless chicken breast halves, chopped
  • 1 bag of frozen carrots
  • 1 bag of frozen peas
  • ½ C. celery, sliced
  • 2/3 C. milk
  • 1/3 C. chopped onion
  • 1/3 C. all-purpose flour
  • 1/3 C. butter
  • ¼ tsp. celery seed
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 ¾ C. chicken broth
  • 2 unbaked piecrusts

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Preheat the oven to 425 degrees. Place the piecrust in the bottom of a deep-dish pan and set it aside. In a large pot stir in all of the ingredients and let it thicken. Stir it progressively. Pour the filling into the piecrust. Top it off with the other piecrust and make several slits on the top to let steam out. Let it bake for 30 minutes or until the piecrust is golden brown. Let it cool for 10 minutes before served.

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