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CHICKEN POT PIE

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There are many ways to make chicken pot pie, and there’s not really a wrong way. Basically it’s just a thick chicken & veggie stew in a pie crust. So if you have a favorite chicken soup recipe, try thickening it up and put it in a crust! I rarely stick to a specific recipe and always cook to taste, but this recipe will give you a rough idea of how to make my chicken pot pie. This makes a great freezer meal too!! (see below)

Chicken Pot Pie

There are many ways to make chicken pot pie, and there’s not really a wrong way. Basically it’s just a thick chicken & veggie stew in a pie crust. So… RECIPES chicken pot pie, chicken, dinner, pie, comfort food, casserole, freezer meal European Print This
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3-4 chicken breasts
  • 1-2 bags of mixed veggies of your choice
  • 5-10 potatoes chopped small
  • 4 cups of milk or cream
  • 1/2 cube (4T) of butter
  • 3/4 c. flour
  • seasonings of choice
  • Pie crust (top & bottom of pan)

Instructions

Boil the chicken breasts until cooked, then chop up into bite sizes.  Place the chicken back into some of the water you boiled the chicken in (about 2 cups worth) and add the butter & potatoes and set on a Med-high heat.  In a separate bowl mix together the milk & flour (otherwise it will make lumps in your soup)  When the milk & flour are mixed together without lumps pour them in to the chicken & water.  Once the soup starts to thicken add the other veggies and keep stirring. 

Line the bottom of your pan or pie dish with a layer of pie crust.  When the soup is at the desired thickness pour it into the pan or pie dish and then cover with a second layer of pie crust. 

Bake at 350 degrees for about 30 minutes or until the top starts to brown.

Notes

You can used frozen or canned veggies. I use store bought pie crust, but you can also make your own. This makes a great freezer meal!

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