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COMFORT CHICKEN POT PIE

Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! Learn how to make this easy chicken pot pie recipe and you’ll never buy a chicken pot pie again!
I know the title of this post reads Chicken Pot Pie, but today we are going to call it a Turkey Pot Pie since I know you all have leftover Thanksgiving turkey in your fridge to use up! This chicken pot pie recipe works great with chicken or turkey and why not put that turkey to good use by making a delicious pot pie for dinner? I am sure you are all tired of eating leftover turkey sandwiches. It is time for something new!

And if our classic chicken pot pie sounds good, note you have to try our comforting Chicken Pot Pie Soup. It is super creamy and delicious and SO easy to make!Chicken pot pie is the ultimate comfort food. Buttery, flaky pie crust filled with shredded chicken (or turkey), vegetables, and a creamy sauce. It tastes like home.

Josh makes this recipe all of the time and the boys love it. They get so excited when we tell them we are having chicken pot pie for dinner. They don’t even complain about eating their vegetables because they are eating PIE for dinner. Nothing else matters.

 

Ingredients :

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 1 cup pea
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store-bought or your own recipe)

 

Directions :

Preheat oven to 400°F. Saute pea, onion, celery, carrots, and potatoes in margarine for 10 minutes.

Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.

Cook over medium heat stirring constantly until thickened and bubbly.

Stir in salt and pepper; add chicken and stir well. Pour into a shallow 2-quart casserole dish and top with pie shells.

Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

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