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Homemade Chicken Pot Pie

Ingredients

Scale
  • 2-Pack of Refrigerated Pie Crust
  • 2 cups shredded cooked chicken
  • 1 cup frozen
  • 1 cup baby carrots, chopped
  • 1 medium yellow onion, chopped
  • 1/4 cup butter
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1/3 cup flour
  • 2 cloves of garlic, minced
  • Salt & Pepper

Instructions

  1. Preheat the oven to 375
  2. In a large skillet, combine the peas, carrots, onions, garlic, and butter and cook on medium/high heat until the vegetables are soft.
  3. Add the chicken stock and heavy cream and stir to combine.
  4. Sprinkle the flour over the mixture and continue cooking and stirring until the mixture has thickened to a chowder-like consistency.
  5. Add the chicken and stir to combine.
  6. Salt and pepper to taste.
  7. Place one of the pie crusts into a deep dish 9″ pie pan.
  8. Pour in the pot pie mixture and spread it evenly.
  9. Top the pie pan with the second crust, and trim any excess pie crust from the edges.
  10. Use a knife to pierce the top of the pie crust to allow any excess moisture to escape.
  11. Bake for 45 minutes, or until the crust is golden brown.
  12. Allow the pie to cook for 10 minutes before serving.