Main Course

Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 Purchased Pie Crusts or; See our recipe for Easy Pie Crust; 1/3 Cup Unsalted Butter; 1/3 Cup Flour; 1/3 Cup Onion, diced; 1 1/2 tsp Thyme or Poultry Seasoning; 1 1/2 tsp Mrs. Millers Chicken Base; 1 3/4 Cups Water; 1/2 Cup Milk; Salt and Pepper to taste; 1-2 Cups Chicken or Turkey Breast, shredded; 1/4 Cup Carrots, sliced thin; 1/3 Cup Baby Bella Mushrooms, sliced thin; 1/4 Cup Frozen Peas; 1/4 Cup Frozen Corn; 1/4 Cup Mrs. Miller’s Small 1″ Pot Pie Squares, cooked al dente; Salt and Pepper to taste

Prep

15 min

Cook

40 min

Total

55 min

In this recipe

Products used in this recipe

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Lazy Sundays call for food prepped ahead of time that you can toss into the oven just before dinnertime. Such a sharable dish, Chicken Pot Pie brings back memories of going to grandma’s house and sitting around the table with cousins. We would laugh and eat delicious homemade food fresh from the oven.

Amish food traditions run thick in our neck of the woods. Amish women are known for their cooking abilities, especially when it comes to Amish Chicken Pot Pie. The lifestyle is quiet and simple without being a burden to society and the Golden Rule of “Do unto others as you would have them do unto you,“ even applies to the amount of love we put into our recipes.

We hope you are able to share this dish with loved ones this fall and winter. It sure is a heartwarming one.

Ingredients Steps

How to make it6 steps · 55 min

1
Prepare Pie Crusts in 9″ pie pan as directed
2
In a large saucepan, melt butter completely and sauté onion until translucent. Add flour and whisk vigorously until paste forms. Slowly add Mrs. Miller’s Chicken Broth and Milk stirring until thickened and bubbly. Add the Thyme or Poultry Seasoning.
3
Add all Filling Ingredients to Roux, spoon into prepared Pie Crust
4
Cover Pot Pie with the 2nd uncooked Pie Crust and pinch, fork, or flute the sides and cut several slits to allow steam to escape
5
Bake at 425° for 30-40 minutes until crust is golden brown
6
Let your Pot Pie stand at least 5 minutes, cut and serve hot with microgreens tossed in a light vinaigrette on the side. Bon Appétit!

Chicken Pot Pie

Products used in this recipe

Ingredients

For the Crust:

For the Roux:

For the Filling:

How to make it6 steps · 55 min

Chicken Pot Pie

Products used in this recipe

Ingredients

For the Crust:

For the Roux:

For the Filling:

How to make it6 steps · 55 min

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