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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from Titemore Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kaitlin Titemore


6 Tablespoons butter
1/2 cup sliced celery
1/3 cup chopped onion
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2-1/4 cups chicken broth
1 cup milk
12 oz Frozen Mixed Vegetables (Corn, Peas, Carrots, Green Beans, etc.)
2 cups diced cooked rotisserie chicken
2 9 inch unbaked pie crusts
1 egg + 1 tablespoon of milk. Mix to make egg wash

Preheat oven to 375 F

In a saucepan over medium heat, add the butter, onions and celery and cook until soft and translucent.

Stir in flour, salt and pepper.

Add the chicken broth. milk frozen carrots & peas, and cubed chicken. Simmer over medium-low heat until thick. About 5 to 10 minutes. Taste for flavor and add more pepper and/or salt if needed.

Remove from heat and set aside.

Line the bottom of a 9-in. pie pan with one of the pie crust.

Pour the chicken mixture over the bottom pie crust. Cover with top crust and seal edges, Make several small slits in the top to allow steam to escape.

Brush the top with egg wash.

Bake for about 40 to 45 minutes or until pastry is golden brown and cool for 10 minutes before serving.

Personal Notes:
Personal Notes:
Mix frozen vegetables or fresh vegetables to use up leftovers.
Use boiled chicken and shred it instead of rotisserie chicken.
Double the recipe to freeze the filling for an easy meal planning recipe.
If you prefer Chicken and Biscuits use the same recipe for the filling and place biscuits on top and bake until biscuits are golden brown. **Make sure the filling is very hot before placing biscuits on top to reduce the risk of half baked biscuits.**




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