Chicken Pot Pie

Chicken Pot Pie

Prep Time: 25 minutes

Cook Time: 20 minutes


1 carton of chicken stock

2 medium carrots, peeled and thinly sliced

3 medium red potatoes, scrubbed and diced

1 small onion, chopped

1/2 cup of frozen corn

1/2 cup of frozen peas

1/3 c. water

1/3 c. flour

1 Pillsbury Pie Crust (unbaked)

3 Chicken breasts cooked, chopped

salt and pepper


1.) In medium saucepan, combine chicken stock and vegetables (except peas and corn).  Bring to a boil.  Reduce heat and simmer over low heat for about 10 minutes (or while you are prepping the chicken).

2.) Preheat oven to 425.  Whisk 1/3 c. water into 1/3 c. flour, once smooth,  add to vegetable mixture to thicken.  Add corn and peas into vegetable mixture.  Increase heat to med-high; bring to boil.

3.) Spread out pie crust on floured surface. Stir chicken into vegetable mixture, add salt and pepper to taste, and transfer to the baking dish. Place crust over top of filling, trim and flute edge. Cut a hole in the center of the pie crust.

4.) Bake until filling is bubbly and crust is browned, about 20 minutes.

Picture is borrowed from

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