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Easy Chicken Pot Pie Recipe Betty Crocker

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CREOLE CHICKEN POT PIE MAZEPIS A taste of the Islands
CREOLE CHICKEN POT PIE MAZEPIS A taste of the Islands from mazepis.com

Description

Are you looking for a comforting and delicious meal to warm you up on a chilly evening? Look no further than this easy chicken pot pie recipe from Betty Crocker. This classic dish is made with tender chicken, mixed vegetables, and a flaky pie crust that will leave you feeling satisfied and happy.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 50 minutes.

Ingredients

  • 1 box refrigerated pie crusts, softened as directed on box
  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked chicken or turkey
  • 2 cups frozen mixed vegetables, thawed

Equipment

  • 9-inch glass pie plate
  • Large skillet
  • Whisk
  • Large mixing bowl
  • Sharp knife
  • Cutting board

Method

  1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  3. Add chicken and mixed vegetables to saucepan; stir well.
  4. Spoon chicken mixture into crust-lined plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Notes

This recipe is very versatile and can be customized to your liking. You can use any type of cooked meat, such as turkey or ham, and any type of vegetables that you prefer. You can also add herbs and spices to the filling for extra flavor.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 490
  • Total Fat: 29g
  • Saturated Fat: 12g
  • Cholesterol: 75mg
  • Sodium: 870mg
  • Total Carbohydrates: 37g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 19g

Recipes FAQ

Can I use a homemade pie crust instead of a refrigerated one?

Yes, you can use a homemade pie crust instead of a refrigerated one. Just make sure to adjust the cooking time accordingly.

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables instead of frozen. Just make sure to cook them until they are tender before adding them to the filling.

Can I make this recipe ahead of time?

Yes, you can make the filling ahead of time and store it in the refrigerator for up to 2 days. When you are ready to bake the pot pie, just assemble it as directed in the recipe and bake as usual.

Recipe Tips

  • If you don't have a glass pie plate, you can use a metal one instead.
  • Make sure to let the pot pie cool for a few minutes before slicing it. This will help the filling set and make it easier to serve.
  • If you want a crispier crust, brush the top with an egg wash before baking.
  • You can make this recipe gluten-free by using a gluten-free pie crust and all-purpose flour.

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