The Best Chicken Pot Pie Recipe In The World

The Best Chicken Pot Pie Recipe In The World

Chicken Pot Pie Recipe:

Handmade chicken pot pie with flaky pie crust and soft chicken pot pie mixture. This chicken pot pie recipe is packed with flavor. It’s got flaky pie shell and a buttery creamy chicken pot pie filling with pigeon breast, a mix of fresh and frozen vegetables, and an including nature of dried and fresh herbs.

I originally wanted to form a simple chicken pot pie. So, I began using refrigerated pie dough, all frozen vegetables, and everyone dried herbs. That was easy, but it certainly wanted some sparkling essenceslavors.

So, rather than making the simplest recipe, I made a decision to form the simplest chicken pot pie recipe.

Using fresh vegetables and a few fresh herbs within the filling gives this pot pie such a lot of flavor that it’s okay to take a short-cut with the crust and use a pre-made refrigerated pie shell.

Of course, if you’ve got the time to form your own homemade pie shell, that might be amazing too.

Chicken Pot Pie Recipe


2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken stock
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup of frozen corn
4 sheets refrigerated pie crust


1.Preheat oven to 425°. Place potatoes and carrots during a large saucepan; add water to hide. bring back a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. bring back a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
3. Unroll a pie shell into each of two 9-in. pie plates; trim even with rims. 4. Add chicken mixture. Unroll remaining crusts; place overfilling. Trim, seal and flute edges. Cut slits in tops.
5.Bake 35-40 minutes or until crust is lightly browned. Let stand quarter-hour before cutting.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer half-hour before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake half-hour. Decrease oven valuing to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

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