Carolyn'S Chicken Pot Pie
Carolyn's Chicken Pot Pie offers a comforting blend of tender chicken, mixed vegetables, and a rich, creamy filling encased in a flaky crust. Perfect for family dinners or cozy gatherings, it combines savory flavors with a golden, buttery top for a satisfying meal.
Ingredients
- 1/2 cup chopped onion ⓘ
- 1/4 cup margarine or butter
- 1/2 cup all-purpose flour ⓘ
- 1 tablespoon instant chicken bouillon granules ⓘ
- 1/2 teaspoon poultry seasoning ⓘ
- 1/8 teaspoon pepper ⓘ
- 2 cups milk ⓘ
- 3 cups chopped chicken ⓘ
- 1 Pillsbury pie crust ⓘ
- 1 (10 oz.) package frozen peas and carrots ⓘ
- 1 (4 oz.) can sliced mushrooms ⓘ
- 1/4 cup snipped parsley ⓘ
- 1 egg ⓘ
- 1 teaspoon water ⓘ
Instructions
- In a large saucepan, cook chopped onion in butter until tender, but do not brown.
- Stir in flour, instant chicken bouillon granules, poultry seasoning, and pepper.
- Add milk all at once and cook until thickened and bubbly, stirring continuously.
- Stir in chopped chicken, frozen peas and carrots, sliced mushrooms, and snipped parsley.
- Season with salt and pepper to taste.
- Pour hot filling into a casserole dish.
- Place the pie crust on top of the filling.
- Flute the edges and cut slits in the top crust to allow steam to escape.
- Combine beaten egg and water; brush over the top crust.
- Bake in a preheated oven at 450°F for 15 to 20 minutes or until the crust is golden brown.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).