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Classic Chicken Pot Pie

by Cindy Rippe

Classic Chicken Pot Pie

Here's a inexpensive dinner idea-- a classic chicken or turkey pot pie recipe, filled with chicken, mixed veggies, a rich, creamy homemade sauce, all inside a flaky pie crust. This is comfort food at it's best!


Crust (I used refrigerated pie crusts, softened as directed on the box)


1/3 cup butter

1/3 cup chopped onion

1/3 cup flour

salt and pepper to taste

1/2 teaspoon celery seed

1 teaspoon dried parsley

1 3/4 cups chicken broth

1/2 cup heavy cream

2 1/2 cups shredded or chopped chicken or turkey (I used turkey in these pictures)

2 cups frozen mixed vegetables, thawed


Heat oven to 425 degrees. Line a 9 inch glass pie pan with one of the crusts. (follow instructions on box)

In a medium saucepan, melt butter over medium heat. Add chopped onion, cook for about 2 or 3 minutes, stirring until tender. Whisk in flour, salt, pepper, celery seed and parsley until well blended. Gradually stir in broth and cream, cooking and stirring until bubbly and thick. Stir in chicken and vegetables. Remove from heat. Pour chicken mixture into pie pan lined with crust. Top with the second crust, seal and flute the edges. Cut several small slits in top crust.

Bake 30 to 40 minutes or until crust is golden brown. If the edges of crusts get too brown, cover the edges with foil to prevent more browning. Let sit for about 5 minutes before serving.

It is so delicious!