Chicken Pot Pie (for Two Pies)

Name: Chicken Pot Pie (for Two Pies)
Cuisine: American
Ingredients: 3-4 cups cooked chicken chopped; 3 stalks celery chopped; 1 onion chopped; 2 small potatoes chopped small; 3 tablespoons butter; 2 tbls flour; 2 cups chicken broth; 1 frozen bag mixed veggies- steamed and drain water off!; 1 can healthy request cream of chicken; Salt, pepper, parsley, adobo; 2 boxes pie crusts (2 per box); 1 egg scrambled for egg wash on crust

Natalie Truscello @natalietruscello

Pennsylvania

Instead of flour and broth you can use a chicken gravy and thicken with some flour as needed.

Natalie Truscello @natalietruscello

Pennsylvania

Instead of flour and broth you can use a chicken gravy and thicken with some flour as needed.

Saved

Ingredients

3-4 cupscooked chicken chopped
3 stalkscelery chopped
1onion chopped
2small potatoes chopped small
3 tablespoonsbutter
2 tblsflour
2 cupschicken broth
1frozen bag mixed veggies- steamed and drain water off!
1 canhealthy request cream of chicken
Salt, pepper, parsley, adobo
2 boxespie crusts (2 per box)
1egg scrambled for egg wash on crust

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Steps

1

In butter sauté celery, onions, and potatoes on low (add some olive oil if it sticks too much) cover with lid to let the water it lets out steam the tough veggies. While that cooks down roll out your dough if it’s homemade.
2

Add flour once translucent, and mix. Add seasoning and broth. Bring to simmer to thicken.
3

Add drained veggies, chicken, and cream of chicken. Mix well THEN LET COOL BEFORE PLACING IN CRUST OR IT WILL RELEASE STEAM AND MAKE IT WATERY -place in pie crusts and then top with pie crust. Press and seal edges and slit on top to steam.
4

Optional- add egg wash on top of crust before baking. Bake at 375 for 40 min or until top is golden brown