- 3 medium carrots, sliced
- 2 medium red potatoes, cut into 1/2-inch pieces
- 1 medium turnip, peeled and cut into 1/2-inch pieces
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups cubed cooked chicken
- 1 cup frozen peas, thawed
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 4 green onions, sliced
- Pastry for single-crust pie (9 inches)
- Place the carrots, potatoes and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender.
- Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the broth, thyme, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- Drain vegetables and place in a large bowl; stir in the white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2-qt. round baking dish.
- Place pastry over filling; trim, seal and flute edges. Cut slits in top. Cover and freeze for up to 3 months or bake at 375° for 25-30 minutes or until crust is golden brown and filling is bubbly.
- To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet.
- Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Homemade Chicken Pot Pie
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"The ass to tastiness ratio of this exquisite treat was an impressive 4:5. Just enough ass... I approve."
"PEOPLE STOP LEAVING REVIEWS WHEN HAVEN'T EVEN TRIED THE RECIPE!!!!!!WHO CARES ABOUT FAT CONTENT! This not weight watchers it's taste of home."
"I haven't made this recipe yet. I was just in the process but the others mentioned the fat content. Did anyone notice the sodium content? It must be enough for a week. Using soup makes a good recipe but low sodium soup is a must."
"Great for the cold winter nights... YUMMY."
"Easy and deelish!"