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Chicken Pot Pie


Here is a recipe we enjoy at our house often during cooler weather. Enjoy! 

1 1/2 cups chicken stock
1 cube chicken bouillon 
2 cups cooked chicken, shredded
3/4 cup carrots, diced
2 medium potatoes, diced
1/2 cup frozen peas
2/3 cup flour
1/3 cup water
salt and pepper to taste
1 pie pastry crust
1 egg and 1 tablespoon water

Preheat oven to 350 degrees. In large saucepan, add first six ingredients. Cook vegetables until tender. In small bowl, mix flour and water to make a paste. Gradually stir into broth to thicken. Sprinkle with salt and pepper according to your taste. Pour into greased 9x9 baking pan. Spread pie pastry over top. Poke 6-9 steam holes with your knife to allow sauce to breathe. Whisk egg and water to make egg wash; spread over pastry. Sprinkle crust with salt and pepper. Bake for 30-40 minutes until golden brown. Allow to set for 10 minutes before serving. Serves 4-6. Yum!
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