Chicken Pot Pie



  • Prep: 35 mins
  • Cook: 30 mins
  • 35 mins

    30 mins

    1 hrs 5 mins

  • Yields: 8 servings


2 (9-inch) unbaked pastry crusts

1 lb boneless skinless chicken breast halves, cubed

2 cups frozen peas & carrots

1/2 cup chopped celery

2 tbsp butter

1/2 cup chopped yellow onion

1/3 cup all purpose flour

1/4 tsp salt

1/4 tsp pepper

2 cups Orrington Farms® Broth Base - Chicken Flavored Shop Now

2/3 cup milk


1Preheat oven to 425⁰ F.

2Place one pastry crust into a 9-in. pie plate.

3In a large saucepan, combine the chicken, peas & carrots and celery. Cover with water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Drain well and place into prepared pie plate.

4Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onion, and sauté about 3-4 minutes or until translucent. Stir in the flour, salt and pepper. Slowly whisk in chicken broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Pour hot broth mixture over chicken; top with remaining pastry crust. Seal the edges and make 6 slits to allow steam to escape.

5Bake for 30-35 minutes or until pastry crust is golden brown. Let stand for 10 minutes before serving.