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The Best Chicken Pot Pie (Makes Two - You Will Want Two)
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The Best Chicken Pot Pie (Makes Two - You Will Want Two)

1 Hour 20 Minutes
1 Hr 20 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
8 russet potatoes
12 baby carrots
3 tablespoon butter, divided
2 chicken breasts, cut into bite size pieces
4 bouillon cubes or 2 cans of chicken broth
1 cup milk
Wondra flour
Salt
2 boxes ready to cook pie crust (2 tops 2 bottoms)
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Let's Make It
1
Preheat oven to 375°F. Peel and cut potatoes and carrots into bite size cubes. Boil until fork tender.
2
Meanwhile, put bottom pie crust in tins and bake until golden brown. Add 1 1/2 tablespoons of butter to fry pan. Cook chicken till golden brown. Put potatoes into strainer and rinse out the pot.
3
Boil 3 cups of water and bouillon (or 2 cans of broth). Add milk, 1 1/2 tablespoons butter, and salt to taste. Whisk in Wondra flour on low heat till gravy consistency. Turn off heat. Add potatoes, carrots and chicken. Mix gently and let sit five minutes. Ladle into pie. Put on your tops and make them pretty.
4
Bake for 15 -20 minutes till golden brown.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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