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Chicken Pot Pie

Page history last edited by debrarian 5 years, 7 months ago


  • 1 frozen or refrigerated pie crust (OR use drop biscuit dough)
  • 1 (10 oz) package of frozen peas + carrots (Abby's edit: 1 c frozen peas; 2/3 c fresh carrots, diced)
  • 1 medium chopped onion (1/2 cup)
  • 1/2 cup chopped fresh mushrooms
  • 1/4 cup butter
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/2 tsp dried sage, marjoram or thyme, crushed
  • 1/8 tsp pepper
  • 2 cups chicken broth
  • 3/4 cups milk
  • 3 cups cubed cooked chicken/turkey
  • 1/4 cup fresh parsley, "snipped"
  • 1/4 cup diced pimiento 



1. Preheat oven to 450 degrees.


2. Make drop biscuit dough. (Or, take the pie crust out of the fridge/freezer and let it thaw to room temperature while you prepare everything else.)


3. Cook peas and carrots according to package directions; drain.


4. In a saucepan, cook the onion and mushrooms on medium heat in the butter/margarine until they are soft and browned. Stir in the flour, salt, sage/marjoram/thyme, and pepper. Add the chicken broth and milk [and if using fresh carrots, add now] all at once. Cook and stir till thickened and bubbly. Stir in drained peas and carrots, chicken/turkey, parsley, and pimiento. Cook till bubbly.


5. Pour the mixture into casserole dish. Top with biscuit dough; OR, set the pastry atop the filling, flute, and cut slits in the center to let steam escape while cooking. (Or do mini pot pies by putting the filling in 6 10-oz ramekins and cutting the pie crust to fit them.)


6. Bake about 15 minutes (12-15 for ramekins) or till biscuit/pastry topping is golden and filling is bubbling.


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