Cooking with Amanda – Chicken Pot Pie

Chicken Pot PieTis the season for comfort food!


Chicken Pot Pie Ingredients:

  • 2 pie crusts (My favorite kind is the Pillsbury refrigerated pie crusts)
  • 1/2 cup butter
  • 2 minced cloves garlic
  • 1/2 cup chopped onion
  • 2 medium chopped carrots
  • 1 stalk chopped celery
  • 1/2 cup chopped broccoli
  • 1/2 cup chopped cauliflower
  • 3 cups cooked shredded chicken
  • 1 tbsp parsley
  • 1 tbsp paprika
  • salt & pepper to taste
  • 1/3 cup flour
  • 1/2 cup heavy cream
  • 2 cups chicken broth


  1. Preheat oven to 450 or to suggested cooking temperate of pie crust.
  2. In a skillet on medium-high temperature heat butter and garlic.
  3. Add onion, carrots, celery, broccoli, and cauliflower.  Cook until tender, stirring occasionally.  Add chicken and season with parsley, paprika, salt & pepper.
  4. In another pan on medium heat add flour, heavy cream, and chicken broth.  Whisk until there are no flour lumps.  Simmer for 10 minutes or until sauce is a roux consistency.
  5. Combine both pans and mix together.
  6. Lay out bottom layer of pie crust in your pie dish.  Add filling.  Cover with top layer of crust. Crimp with fingers.
  7. Bake for 10-15 minutes or until golden brown.
  8. Cool for 10 minutes, cut, serve, & enjoy!