Classic Deep Dish Chicken Pot Pie Recipes

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DEEP-DISH CHICKEN POT PIE RECIPE



Deep-Dish Chicken Pot Pie Recipe image

Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.

Provided by My Food and Family

Categories     Chicken

Time 55m

Yield 6 servings

Number Of Ingredients 7

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. flour
1/2 cup fat-free reduced-sodium chicken broth
3 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

  • Heat oven to 375°F.
  • Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
  • Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
  • Bake 30 min. or until golden brown.

Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

DEEP-DISH CHICKEN PIE



Deep-Dish Chicken Pie image

Surprise! Chex® cereal stands in for the usual pie crust, creating a delicious crunchy topping for this hearty dinner dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 9

2 cups cut-up cooked chicken
1 1/4 cups frozen mixed vegetables, rinsed to separate
1/2 cup milk
1 1/2 teaspoons dried minced onion
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) mushroom pieces and stems, drained
4 cups Rice Chex™ cereal
3 tablespoons butter or margarine, melted
1/3 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. In large bowl, mix chicken, vegetables, milk, onion, soup and mushrooms. Spread in ungreased 8-inch square (2-quart) glass baking dish.
  • In medium bowl, mix cereal and melted butter, stirring until evenly coated. Stir in cheese. Spoon evenly over chicken mixture.
  • Bake uncovered 35 minutes.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 50 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g

CHICKEN DEEP DISH POTPIE



Chicken Deep Dish Potpie image

I adapted this recipe from a cookbook that I have had for many years. It's an excellent recipe for leftover chicken. Even though it takes a bit of time to prepare, everyone agrees it's well worth it. -Bonnie Jean Lintick, Kathryn, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 19

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter, cubed
1/4 cup cold water
FILLING:
2-1/2 cups cubed cooked chicken
2 cups fresh or frozen peas
2 medium potatoes, peeled and cubed
3 medium carrots, thinly sliced
2 celery ribs, finely chopped
1/4 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 to 2 tablespoons chicken bouillon granules
1-1/2 teaspoons dried tarragon
Pepper to taste
1 cup milk
1/2 cup chicken broth
Additional milk

Steps:

  • In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Set aside a third of the dough. Roll out remaining dough to fit a 2-1/2-qt. baking dish. Transfer pastry to baking dish; trim even with edge; set aside., For filling, in a large bowl, combine the chicken, peas, potatoes, carrots, celery and onion; set aside. In a large saucepan, melt butter. Stir in flour, bouillon, tarragon and pepper until smooth. gradually stir in the milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into chicken mixture; spoon into crust., Roll out reserved dough to fit top of pie. Make cutouts in pastry. Place over filling; trim, seal and flute edges. Brush additional milk over pastry. , Bake at 375° for 50-60 minutes or until crust is golden brown and filling is bubbly.

Nutrition Facts :

DEEP-DISH CHICKEN POTPIE



Deep-Dish Chicken Potpie image

I remember Sunday dinners at my grandma's farm. Chicken potpie was probably second in popularity only to chicken and dumplings. I like to collect heritage recipes from my area and hope to compile them someday into a cookbook. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 18

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold butter, cubed
6 to 8 tablespoons cold water
FILLING:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup half-and-half cream
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
2-1/2 cups cubed cooked chicken
2 cups fresh or frozen peas
2 medium potatoes, cut into 1/2-inch cubes
3 medium carrots, thinly sliced
1/4 cup chopped onion
1 teaspoon milk

Steps:

  • In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring with a fork until a ball forms. , Divide pastry into thirds. On a floured surface, roll two-thirds of the pastry to fit an ungreased 2-qt. baking dish; line dish with pastry. , For filling, melt butter in a large saucepan; stir in flour until smooth. Add the cream, broth, salt, thyme and pepper. Bring to a boil; boil for 2 minutes, stirring constantly. , Stir in the chicken, peas, potatoes, carrots and onion. Pour into prepared dish. Roll out remaining pastry to fit top of dish. Place over filling; seal edges. Cut slits in top; brush with milk. , Bake at 350° for 1 hour or until vegetables are tender.

Nutrition Facts : Calories 672 calories, Fat 35g fat (20g saturated fat), Cholesterol 142mg cholesterol, Sodium 823mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 6g fiber), Protein 28g protein.

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

CLASSIC DEEP-DISH CHICKEN POT PIE



Classic Deep-Dish Chicken Pot Pie image

Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in an all-in-one casserole.

Provided by Annacia

Categories     Pot Pie

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup chopped leeks (3 medium) or 1 cup onion (1 large)
1 cup sliced fresh mushrooms
3/4 cup sliced celery (1-1/2 stalks)
1/2 cup chopped sweet red pepper
1 medium carrot, cut into thin diagonal slices
2 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1 cup half-and-half, light cream or 1 cup milk
2 1/2 cups chopped cooked chicken
1 cup loose-pack frozen peas
1 egg, beaten
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 -5 tablespoons water

Steps:

  • Prepare Pastry, set aside.
  • In a large saucepan cook leek, mushrooms, celery, and sweet pepper in hot butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken and peas. Pour into a 2-quart rectangular baking dish.
  • Place pastry over chicken mixture in dish. Turn edges of pastry under; flute to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.
  • Bake, uncovered, in a 400 degree F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Makes 6 servings.
  • PASTRY TOPPER:.
  • In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until dough pieces are pea-size.
  • Sprinkle 1 tablespoon cold water over the mixture 1 Tbsp at a time, gently toss with a fork until all dough is moistened.
  • Form into a ball.
  • On a lightly floured surface, roll dough into a 13x9-inch rectangle.
  • Using a sharp knife, cut slits in pastry to allow steam to escape, or, if desired, use a small cookie cutter to cut shapes from pastry (I like to wait and do this once it on the pie - makes moving it a lot easier).

DEEP-DISH CHICKEN POT PIE



Deep-Dish Chicken Pot Pie image

Make and share this Deep-Dish Chicken Pot Pie recipe from Food.com.

Provided by HeatherP

Categories     Pot Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen mixed peas carrots and potatoes
1 small onion
2 cups chopped cooked chicken
1 (10 ounce) can cream of potato soup
1/3 cup milk
1/2 teaspoon poultry seasoning
1/4 cup chicken broth
2 unbaked 9-inch deep dish pie pastry

Steps:

  • Preheat oven to 375°F.
  • Combine thawed mixed vegetables and onion in a bowl; mix well.
  • Add chicken, soup, milk and poultry seasoning to bowl; mix well.
  • Add broth; mix well.
  • Line a deep-dish pie pan with a pie shell.
  • Spoon mixture into prepared pie shell.
  • Place remaining pie shell over chicken mixture.
  • Press to seal top and bottom shells together.
  • Trim off any excess pastry.
  • Crimp edge.
  • Pierce top pastry several times to vent.
  • Bake for 55 minutes or until golden brown.

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Make and share this Classic Chicken Pot Pie recipe from Food.com.

Provided by Angela Polly

Categories     One Dish Meal

Time 2h30m

Yield 2 pies, 8-10 serving(s)

Number Of Ingredients 6

4 -6 chicken breasts
3 -4 cups chicken stock
1 (10 ounce) can cream of chicken soup
3 (15 ounce) cans Veg-All
4 pie crusts
pepper

Steps:

  • Boil chicken breasts in water and 3 cups of chicken stock until chicken easily falls apart with fork; about 1.5-2 hours. Remove chicken and preserve liquid. Shred the chicken. Return chicken to liquid and bring to a boil. Simmer for 15 minutes, adding more chicken stock if needed. Add can of Cream of Chicken Soup, the 3 cans of drained Veg-all and pepper to taste. Cook over medium heat for about 20 minutes.
  • Place dishes with bottom pie crusts in the oven on 425 for approximately 8-10 minutes. Remove from oven and fill with chicken mixture. Place top pie crusts over mixture, slice openings to vent and bake at 425 for 30-45 minutes.

Nutrition Facts : Calories 722.1, Fat 40.1, SaturatedFat 10.3, Cholesterol 51.9, Sodium 1128.3, Carbohydrate 61.5, Fiber 8.1, Sugar 5.6, Protein 27.9

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

I made this for my boyfriend whom is the pickiest eater alive. He loved it! It is simple no chopping or fuss at all. Pre-cooked diced chicken can be found in frozen section of your gocery store and works great!I serve this with garlic mashed potatoes usually.

Provided by Chef corella

Categories     Savory Pies

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (15 ounce) package pie dough
2 tablespoons all-purpose flour
1 1/2 teaspoons dried rubbed sage
salt and pepper
8 ounces cooked boneless skinless chicken breasts, pre-cooked and diced
1 1/4 cups water
1 1/4 cups frozen mixed vegetables (I use frozen peas, corn, carrots, and geenbeans.)
1 (10 1/2 ounce) can cream of chicken and mushroom soup

Steps:

  • Pre-heat oven to 425 degrees.
  • In a plastic bag, mix flour, salt, pepper, and sage. Mix well, then add chicken. Mix again.
  • Brown chicken in a large skillet. Add water slowly to loosen brown bits.
  • Add veggies and soup then simmer for ten minutes.
  • Lightly grease a 9 inch pie pan and add bottom pie crust.
  • pour in chicken and veggie mixture then add top crust. Cut slits in to crust to let out steam.
  • Cook for 45 minutes in a pre-heated oven.
  • After 20 minutes cover edges of cust with tinfoil.

Nutrition Facts : Calories 652.8, Fat 35.2, SaturatedFat 8.8, Cholesterol 48.6, Sodium 589.7, Carbohydrate 57.5, Fiber 6.7, Sugar 0.2, Protein 26.6

DEEP-DISH CHICKEN POT PIE RECIPE



Deep-Dish Chicken Pot Pie Recipe image

Watch the how-to video for this Deep-Dish Chicken Pot Pie Recipe and you'll understand why you should never, ever buy a frozen pot pie again.

Provided by Kraft Heinz

Yield 6 servings

Number Of Ingredients 7

lb. boneless skinless chicken breasts, cut into bite-size pieces
cup KRAFT Lite Zesty Italian Dressing
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
Tbsp. flour
cup fat-free reduced-sodium chicken broth
cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

  • Cook chicken in hot dressing in large skillet on medium heat 2 min., stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Add flour; mix well. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add vegetables; stir. Simmer 5 min. or until heated through, stirring frequently.
  • Spoon into 10-inch deep-dish pie plate sprayed with cooking spray; cover with pie crust. Use tines of fork to seal edge of crust to rim of pie plate. Cut slits in crust to permit steam to escape.
  • Bake 30 min. or until golden brown.

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From pinterest.co.uk
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CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-10-23 Sautee vegetables in 6 Tbsp of butter until soft. Add mushroom s and garlic and saute 5 min. Add cream and broth and simmer until thickened. Stir in chicken, peas, and parsley and remove from heat. Roll out pie crust to 12″ and transfer to a pie pan. Add Filling into crust and cover with the second crust.
From natashaskitchen.com
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EASY CLASSIC CHICKEN POT PIE RECIPE - DIY JOY
Step 1. Boil the potatoes in a large pot filled with water for about 15 minutes or until fork-tender. While the potatoes are boiling, place a large saucepan on a stove over medium-high heat, then heat up the oil. Add the onions and sea salt, then saute until the onions are nice and translucent. Put the chicken breast cubes, garlic powder, black ...
From diyjoy.com
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QUICK AND EASY CHICKEN POT PIE WITH PRE-MADE CRUST
2022-02-06 Add the rest of the oil and the flour and cook on low heat for about 2 minutes. Slowly pour in the milk, stirring constantly. Raise the heat to medium-high and cook for about 3-4 minutes or until the sauce begins to thicken. Stir in the cooked shredded chicken, frozen peas, and thyme.
From cookwithginger.com
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CLASSIC DEEP-DISH CHICKEN POT PIE | RECIPE | POT PIE, POT PIES …
Nov 2, 2014 - Forget mini pie pans and individual crusts. Getting all the flavor and warmth of classic chicken pot pie is even simpler in this all-in-one casserole. I've made this using a s Getting all the flavor and warmth of classic chicken pot pie is …
From pinterest.com
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DEEP-DISH CHICKEN POT PIE | RECIPE | FAVORITE RECIPES CHICKEN, …
May 24, 2015 - Fans of the classic chicken main dish will love this version that features the pastry over the top of the chicken and vegetable mixture …
From pinterest.ca
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DEEP-DISH CHICKEN POT PIE | RECIPE | FAVORITE RECIPES CHICKEN, …
May 24, 2015 - Fans of the classic chicken main dish will love this version that features the pastry over the top of the chicken and vegetable mixture instead of the typical crust on the bottom. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca
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CHICKEN POT PIE – AMY ROLOFF
Directions. Preheat the oven to 350 degrees. In a Dutch oven heat on medium high heat and add olive oil and butter. Add in the carrots, onions and celery. Add in salt and pepper. Cook until the vegetables are just tender. Add in the garlic and cook for another minute. Remove the vegetables.
From amyjroloff.com
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AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
2013-01-24 1 / 2 cup fat-free reduced-sodium chicken broth 3 cup frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained 1 …
From aol.com
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CLASSIC CHICKEN POT PIE - KING ARTHUR BAKING
To make four individual pies: Spoon the filling evenly into four 12-ounce mini pie dishes.Roll the crust 1/4" thick and cut out four 6" circles. Place each piece on top of the filling. Cut several vent holes, and use any scraps of dough to decorate; small heart shapes are lovely.
From kingarthurbaking.com
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CHICKEN POT PIE (WITH BISCUIT OR CLASSIC TOPPING!) - SUGAR SPUN RUN
2020-10-28 Preheat oven to 400F (205C). Combine flour, baking powder, sugar, and salt in the basin of a food processor². Scatter butter over the top of the mixture and pulse briefly to combine (butter pieces should still be visible, mixture should resemble coarse, pebbly crumbs).
From sugarspunrun.com
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TRADITIONAL CHICKEN POT PIE • RECIPE DEEPFRIEDHONEY
2020-08-07 Preheat your oven to 400°F. Mold one disc of pie crust into the bottom of a 9″ deep-dish pie pan and poke holes in the bottom with a fork. Set aside. Place a deep skillet over medium-high heat. Season your chicken liberally with 1 tbsp of the cajun seasoning.
From deepfriedhoney.com
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Top Asked Questions

What are some recipes for a chicken pot pie?
Melt butter in a large skillet. Add chicken, carrots, celery, and onion. Add salt, garlic powder, dried thyme, and pepper. Cook for 8-10 minutes. Stir in flour. Stir in cream until smooth. Stir in chicken broth until smooth. Cook until bubbling and thick. Add peas and parsley to the filling. Cool. Fit the bottom pie crust into a pie plate.
How to make chicken pie crust?
Warmth of a hearty chicken dinner in a flaky pie crust is the perfect comfort food. In a large skillet, melt butter. Add onion, celery, and 1 cup of frozen peas and carrots. Cook for about 3 minutes. Add cooked chicken and stir to combine. Sprinkle with flour, stir and cook over medium heat for about 2 minutes. Mixture will become pasty.
How do you make a chicken and vegetable pie?
Preheat oven to 375°F. Combine thawed mixed vegetables and onion in a bowl; mix well. Add chicken, soup, milk and poultry seasoning to bowl; mix well. Add broth; mix well. Line a deep-dish pie pan with a pie shell. Spoon mixture into prepared pie shell. Place remaining pie shell over chicken mixture.
How do you make a chicken and onion pie?
Combine thawed mixed vegetables and onion in a bowl; mix well. Add chicken, soup, milk and poultry seasoning to bowl; mix well. Add broth; mix well. Line a deep-dish pie pan with a pie shell. Spoon mixture into prepared pie shell.

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