Tender Chicken And Veggie Pot Pie

Tender Chicken And Veggie Pot Pie


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This recipe is freezer-friendly and makes two pot pies. In a bind for dinner, take out one of these flaky pies with juicy shredded chicken, bake, and enjoy!

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Time needed

10 min preparation + 2 hour cooking

Serving Size / Yield

2 potpies


  • 2 C. potatoes, peeled and diced
  • 1 C. carrots, sliced
  • 2 sticks butter
  • 1 small onion, diced
  • 1 C. flour
  • Salt and pepper to taste
  • 3 C. chicken broth
  • 1 ½ C. milk
  • 4 boneless chicken breasts, cooked and shredded
  • 1 C. peas
  • 1 C. corn
  • 2 packages pie pastry

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In a sauce pan, boil potatoes and carrots with enough water to cover for about 10 minutes; drain and set aside. In a large skillet, sauté onion until tender and mix in flour, salt, and pepper. Gradually stir in chicken broth and milk. Boil and stir constantly for about 2 minutes until mixture begins to thicken. Add in chicken, peas, corn, potatoes and carrots. Unroll pie pastries and put into two pie dishes. Fill pies with mixture and top with other pastries. Seal edges and cut slits into top to vent. Cover and freeze until ready to serve. Preheat oven to 425 degrees and bake for 30 minutes loosely covered with foil. Reduce heat to 350 degrees and bake for and additional hour until golden brown and cooked through.

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