Pot Pies

Welcome to our Pot Pie Page.  Pot pies, a great American classic, comfort food at it’s best.  When I think of pot pies I envision a big old white farm-house on Sunday afternoon, a delicious pot pie baking in the oven.  We don’t live in a big ole farm-house, but we do love a good pot pie filled with chicken and veggies in a nice creamy gravy.  That’s why we think Pot Pies should have their own page.

As we explore recipes we’ve found great twists on the classic chicken pot pie, as we try them we’ll share them with you here.  As always this page is a work in progress check back from time to time to see what we’ve added.



 Classic Chicken Pot Pie

What You’ll Need:

1 box (15 oz.) Pillsbury refrigerated pie crusts

1/3 Cup Butter or margarine

1/3 Cup Chopped onions

1/3 Cup All-purpose flour

1/2 tsp. Salt

1/4 tsp. Pepper

1/2 tsp. Tarragon

1 can (14 oz.) Chicken Broth

1/2 Cup Milk

2 1/2 cups Shredded cooked chicken

2 cups Green Giant frozen mixed vegetables – thawed


  •  Heat oven to 425 degrees F
  • Make pie crust as directed on box
  • In a 2 quart sauce pan melt butter, over medium heat
  • Add onion and sauté’ for 2 minutes until tender
  • Stir in flour, salt and pepper until blended
  • Gradually stir in broth and milk – cook until thick and bubbly
  • Stir in meat, vegetables and tarragon – heat thoroughly until bubbly
  • Remove from heat and stir into pie crust lined dish
  • Top with second pie crust – seal and flute
  • Cut slits in several places in top crust
  • Bake 30-40 minutes or until crust is brown. During last 15-20 minutes you may need to cover crust edge with foil to prevent excessive browning
  • Let stand 5 minutes before serving

Source:  Pillsbury Recipes.com  http://www.pillsbury.com/recipes/classic-chicken-pot-pie/1401d418-ac0b-4b50-ad09-c6f1243fb992#


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