Chicken Pot Pie


  • Food Processor Pie Crust
  • 1/2 cup butter
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • 4 small cloves garlic, minced
  • 1 cup flour
  • 2 teaspoons salt
  • 2 teaspoons poultry seasoning
  • 1 teaspoon coarse black pepper
  • 2 cups milk
  • 2 cups chicken stock
  • 4 cups chopped cooked chicken
  • 1 package (16 oz.) frozen mixed vegetables
  • 1 large egg, slightly beaten
  • 2 tablespoons water


  1. Prepare half of Food Processor Pie Crust recipe for one crust. Cover pie crust dough with plastic wrap and place in refrigerator to chill for 30 minutes. Spray a casserole dish with nonstick cooking spray; set aside.
  2. Meanwhile, heat butter in large skillet or dutch oven over medium-high heat until melted. Add celery, onion and garlic and cook until tender.
  3. Add flour, salt, poultry seasoning and pepper. Stir until smooth.
  4. Blend in milk and chicken stock. Stirring constantly, bring to a boil and boil until thickened, about 5 minutes.
  5. Stir in chicken and vegetables. Pour into greased casserole.
  6. Preheat oven to 425°F.
  7. Lightly flour counter and roll pie crust dough large enough to cover top of casserole dish. Place pie crust on top of chicken mixture. Crimp edges of pie crust. With a sharp knife, cut vent slits in top of crust.
  8. In small bowl, mix egg with water. Brush over crust.
  9. Bake for 30 to 35 minutes or until crust is golden brown and filling is bubbling.

Serves: 6

Test Kitchen Tip: For a quick version, use a purchased rotisserie chicken and refrigerated pie crust. One 2-pound rotisserie chicken yields about 4 cups chopped cooked chicken.



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