Chicken Pot Pies
A comforting classic, chicken pot pie features tender cooked chicken and mixed vegetables enveloped in a flaky pastry crust. The savory filling is seasoned with sage and parsley, making it a hearty, family-friendly dish perfect for cozy dinners or weekend gatherings.
Ingredients
- 10 oz. frozen mixed vegetables ⓘ
- 1/4 cup butter or margarine ⓘ
- 1/2 cup chopped onion ⓘ
- 1/3 cup flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1/4 teaspoon ground sage ⓘ
- 3/4 cup milk ⓘ
- 3 chicken bouillon cubes or 3 teaspoons instant bouillon ⓘ
- 2 cups water or broth ⓘ
- 3 cups cooked chicken or turkey, cubed ⓘ
- 2 oz. jar pimiento, drained ⓘ
- 1/4 cup chopped fresh parsley ⓘ
- Pastry for double-crust pie ⓘ
Instructions
- Cook frozen vegetables according to package directions; drain.
- In a saucepan, melt butter over medium heat; sauté onion until tender.
- Stir in flour, salt, pepper, and ground sage.
- Combine milk, bouillon cubes or instant bouillon, and water or broth.
- Slowly pour the liquid into the saucepan, stirring constantly.
- Cook and stir until the mixture boils.
- Reduce heat and simmer for 2 minutes.
- Stir in cooked chicken, drained pimiento, and chopped parsley.
- Spoon the filling into 6 individual casseroles.
- Roll out pastry and cut into circles 1 inch smaller than the top of casseroles.
- Place pastry circles atop the filling.
- Bake at 425°F for 12 to 15 minutes or until the crust is lightly browned.
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).