Chicken Pot Pie

In no time at all, you can have this ultimate comfort food on your dinner table any night of the week. 
Time saver number 1.  use a pre- made pie crust.
Time saver number 2.. have the chicken pre- cooked, use left over chicken or buy a cooked chicken in the market. Chilly nights can't get any cozier when you sit down to a steamy piece of this chicken pot pie. Light flaky pie crust,creamy sauce and chicken and veggies in every bite!

Ingredients

• 2 cups Peeled And Diced Potatoes
• 4 Tablespoons Butter
• ½ cups Diced Celery
• ½ cups Diced Onion
• ¼ cups Flour
• 2 cups Chicken Broth
• 1 cup Light Cream Or Half-and-Half
• 1 teaspoon Bells All Natural Seasoning
• Salt And Pepper, to taste
• ½ cups Frozen Peas
• 2 cups Cooked, Diced Chicken (use rotisserie, leftover or make It fresh)
• 1 package Pre-Made Pie Crust (2-count Package)

Preparation Instructions

Preheat oven to 400 F.

Boil potatoes in a pot of water until fork tender. This should take 10-20 minutes depending on the size of the dice but test with a fork to make sure they are tender. When done, strain off the water and set aside.

On medium heat, melt 4 tablespoons of butter in a Dutch oven, then add diced celery and onion. Saute until soft (this will take a few minutes.)

Sprinkle 1/4 cup of flour over the celery and onion and stir to combine. Continue to cook for a couple more minutes, stirring constantly. Add two cups of chicken broth. Stir and cook until it starts to thicken. Add 1 cup of cream, 1 teaspoon of Bell’s all natural seasoning and salt and pepper to taste. Stir and cook until thickened (about 3 minutes.)

Remove from heat and stir in your cooked diced potatoes, 1/2 cup frozen peas and the 2 cups of diced cooked chicken.

Put one pie crust into your pie pan. Spread mixture into your pie crust, then top with the other crust. Poke some holes in the top crust to let out steam and bake for 30 minutes until golden brown

Print Recipe

Saute onion and celery in 1/4 cup melted butter

Cook until tender

Add 1/4 cup flour and cook additional 2 minutes stirring constantly

Add 2 cups chicken broth, cook until thickened

Add 1 cup of 1/2 and 1/2 cream, cook for about 3 minutes
stirring constantly until sauce is thickened.

Add 1 tsp Bells seasoning and stir.

 Turn off heat and add cooked potatoes

Cut up two cups of cooked chicken

Add chicken and peas

Add mixture to bottom crust

Add top crust, pinch and seal

Poke holes in crust



I like to use a pie crust saver to prevent edges from burning.
  You can use tin foil instead.



You won't be able to have just one piece!