Homemade Chicken Pie

14 INGREDIENTS • 15 STEPS • 1HR 30MINS

Homemade Chicken Pie

Recipe

4.7

3 ratings

This is and will always be one of my “signature dishes.” I hope it becomes one of your family’s favorites as well. The pie should serve 8 people.

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Homemade and Wholesome

Hi! I'm Jodi, the face behind Homemade and Wholesome, a space where you'll find easy to follow recipes, with pictures that tell a story.

https://homemadeandwholesome.wordpress.com/

This is and will always be one of my “signature dishes.” I hope it becomes one of your family’s favorites as well. The pie should serve 8 people.

1HR 30MINS

Total Time

$1.31

Cost Per Serving

Ingredients

Servings

8

us / metric

2 cups

Chicken, chopped, cooked

4 Tbsp

Onions, chopped

1 1/2 cups

Carrots, chopped

1 1/2 cups

Potatoes, chopped

1 stalk

Celery, chopped

4 Tbsp

Frozen Green Peas

2

Pie Crusts

1 cup

Chicken Broth

2/3 cup

Non-Fat Milk

4 Tbsp

or Margarine

4 Tbsp

All-Purpose Flour

to taste

to taste

Ground Black Pepper

to taste

Nutrition Per Serving

VIEW ALL

Calories

193

Fat

11.6 g

Protein

9.0 g

Carbs

13.4 g

Love This Recipe?

Homemade Chicken Pie

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Homemade and Wholesome

Hi! I'm Jodi, the face behind Homemade and Wholesome, a space where you'll find easy to follow recipes, with pictures that tell a story.

https://homemadeandwholesome.wordpress.com/

Cooking InstructionsHide images

step 1

Chop the Potatoes (1 1/2 cups).

step 2

Chop the Carrots (1 1/2 cups).

step 3

In a saucepan, boil chopped potato and chopped carrot.

step 3 In a saucepan, boil chopped potato and chopped carrot.

step 4

Chop the Onions (4 Tbsp).

step 5

Chop the Celery (1 stalk).

step 6

In a frying pan, saute the chopped celery and chopped onion in a small amount of Olive Oil (to taste).

step 6 In a frying pan, saute the chopped celery and chopped onion in a small amount of Olive Oil (to taste).

step 7

While the vegetables are cooking, line a pie plate with one of the Pie Crusts (2).

step 8

Cook and chop the Chicken (2 cups).

step 9

Add the chicken to the dish and drain the carrots and potatoes. Add them and the celery and onion when they have become transparent, then add the Frozen Green Peas (4 Tbsp).

step 10

In the same pan that the celery and onion were sauteed in, melt the Butter (4 Tbsp). Add the All-Purpose Flour (4 Tbsp) and stir to make a roux. Let this cook for just a minute.

step 10 In the same pan that the celery and onion were sauteed in, melt the Butter (4 Tbsp). Add the All-Purpose Flour (4 Tbsp) and stir to make a roux. Let this cook for just a minute.

step 11

Add the Chicken Broth (1 cup) and the Non-Fat Milk (2/3 cup). Stir this mixture until it thickens.

step 12

Preheat oven to 400 degrees F (200 degrees C).

step 13

Pour this over the contents of the pie plate and season with Salt (to taste) and Ground Black Pepper (to taste).

step 13 Pour this over the contents of the pie plate and season with Salt (to taste) and Ground Black Pepper (to taste).

step 14

Cover with the remaining pie crust. Flute the edges and pierce the top to let the steam escape. Bake for 50-60 minutes until it becomes golden brown.

step 14 Cover with the remaining pie crust. Flute the edges and pierce the top to let the steam escape. Bake for 50-60 minutes until it becomes golden brown.

step 15

Enjoy!

step 15 Enjoy!

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