- 2 pie crusts
Directions
- Preheat your oven to 400°F (205°C).
- In a large skillet, sauté together the onion, celery, carrots, and potatoes in melted margarine for about 10 minutes.
- Add the flour to the sautéed mixture and stir well. Cook for 60 seconds, stirring constantly.
- Combine the chicken broth and half-and-half. Gradually stir this mixture into the vegetable mixture.
- Cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
- Stir in the salt and pepper, then add the cooked chicken and mix well.
- Pour the chicken and vegetable mixture into a shallow 2-quart casserole dish.
- Top with the pie crusts, making sure to cover the filling completely. Trim and crimp the edges of the pie crust.
- Bake in the preheated oven for 30-40 minutes, or until the crust is golden and flaky.
- Remove from the oven and let cool for a few minutes before serving.
Enjoy your homemade Chicken Pot Pie!
My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
Put this on the table and blink—it’s gone! My guests just devour it
Love making a huge batch of this and freezing for later! Quick and easy meal!
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My man is hooked to this recipe. Could easily eat the entire pot!
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