Recipe: Chicken Pot Pie

This is really one of my all-time favorite recipes!

I always make my own cream-of-chicken soup so I included a separate recipe for those of you who want to do that

Recipe: Chicken Pot Pie

  • 1 bag (12 oz) frozen Mixed Vegetables
  • 3 tbsp Flour
  • 1/2 tsp Salt
  • 1/4 tsp Poultry Seasoning
  • 1/4 tsp Pepper
  • 1 1/4 cups Milk
  • 1/2 cup finely chopped Onion
  • 1 can (10 3/4 oz) Cream of Chicken soup
  • 1/4 cup Sour Cream (have also used cream cheese)
  • 4 boneless, skinless Chicken Breasts (1 1/4 lb), cooked, cut into bite-size pieces
  • 1 frozen Pies Crust (top only)
  1. Cook and drain vegetables according to package
  2. Pre-heat oven to 375°
  3. In 2-quart saucepan, mix Flour, Salt, Poultry Seasoning, Pepper and Milk with wire whisk until blended.
  4. Stir in onion.
  5. Cook over medium heat 4-6 mins, stirring constantly, until thickened.
  6. Stir in soup and sour cream.
  7. Add chicken and cooked vegetables; mix well.
  8. Cook, stirring frequently, until thoroughly heated.
  9. Pour into ungreased 2-quart round casserole.
  10. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
  11. Bake 35-40 mins or until crust is golden brown and mixture is bubbly.
  12. Let stand 10 minutes before serving.


Cream of Chicken Soup

  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 cup milk
  • 1/2 cup chicken broth
  1. Melt butter in saucepan
  2. Sprinkle flour over melted butter
  3. Cook over med heat, stirring constantly for 2-3 minutes
  4. Slowly whisk in milk and broth
  5. Heat thoroughly





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