Chicken Pot Pie

Enjoy this classic pot pie that’s made using chicken, peas and carrots topped with puff pastry – a tasty dinner recipe. Use our classic pie crust recipe to make this the best homemade chicken pot pie! 

Ingredients

1/3

cup butter

1/3

cup all-purpose flour

1/3

cup chopped onion

1/2

teaspoon salt

1/4

teaspoon pepper

1 3/4

cups chicken broth

2/3

cup milk

2 1/2

to 3 cups cut-up cooked chicken or turkey

1

box (10 oz) frozen peas and carrots*

1

package (15 oz) refrigerated pie crusts, softened as directed on box

Method

•  In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• 2 Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• 3 Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• 4 Bake about 35 minutes or until golden brown.