Easy Chicken Pot Pie

Maria H.: "I have made this meal several times. It is a fami…" Read More


  • 4 cups chicken broth
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • 2 pounds boneless skinless chicken breasts (cubed)
  • 2 cups carrots (sliced)
  • 1 cup celery (sliced)
  • 2 cups frozen green peas
  • 1/2 cup butter
  • 1 onion (chopped)
  • 2/3 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1 1/3 cups milk
  • 4 unbaked pie crusts
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    NutritionView More

    Sodium35% DV830mg
    Fat65% DV42g
    Protein43% DV22g
    Carbs18% DV55g
    Fiber20% DV5g
    Calories680Calories from Fat380
    Total Fat42g65%
    Saturated Fat13g65%
    Trans Fat
    Calories from Fat380
    Total Carbohydrate55g18%
    Dietary Fiber5g20%
    Vitamin A60%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Maria H. 2 years ago
    I have made this meal several times. It is a family favorite.
    Keith E. 2 years ago
    This was a very good dish. The family is in love with chicken pot pie now.
    Alana W. 4 years ago
    We love this staple recipe! After making it for the first time, I completely simplified the recipe by substituting with 4C frozen mixed vegetables. I keep the chopped onion and I reduce the flour to 1/3C which is plenty to thicken all the liquid. I also substitute the pie crust with crescent rolls. Flavor is still fantastic and the recipe is much more simple!
    David J. 4 years ago
    This was probably the most demanding recipe, in terms of time and effort, that I've ever made. It took probably 90 minutes of preparing, sauteeing, and baking, and forcing those store-bought pie crusts to behave was no easy thing. In spite of that, I'm very happy with how it came out. It was filling and savory and it impressed my roommate, which particularly pleases me because he's better than me at basically everything else except cooking. If I make this recipe again, I'll try and use a different kind of crust. The store-bought pie bottoms were graham cracker-oriented, and so a lot sweeter than I was really hoping for (I think those are meant for dessert pies, like apple and key lime). The Betty Crocker instant pie tops that I bought were easy to understand, but not easy to use--they stuck to the cutting board and I ended up having to awkwardly position strips of them over the pie filling, which may have led to the sauce bubbling over while it was in the oven and burning. Making the sauce might also deserve some improvement - it's difficult to mix the chicken broth in with the onion-and-milk sauce. And there was too much of it, but it made a nice snack while I waited for the pies to be finished.

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