This is a great Chicken Pot Pie recipe to make in a big batch and freeze. I like to have a couple pot pies in the freezer for those days when I know I won’t want to cook when I get home. Each pie only costs about $6 and serves 4 people.
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
- 1 Large Sweet Onion
- 4 Tablespoons Butter 1/2 stick
- 8 Tablespoons Flour
- 12 oz Frozen Peas and Carrots 1 bag
- 12 oz Corn 1 frozen bag
- 3-4 lbs Chicken cooked and shredded
- 2 Cups Milk
- 2 Cups Water
- 1 Tablespoon Chicken Bullion
- 1 Teaspoon Black Pepper
- 1 Teaspoon Cajun Seasoning
- 2 Boxes Pre-made frozen pie crusts
Ingredients
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Instructions
- Cut the onion into tiny pieces and place in a large saute pan with 1 tablespoon of the butter. Fry until translucent and remove from pan.
- Add the rest of the butter to the pan and melt. Then add the flour, mixing to combine. Cook for about 1 minute or until the flour butter mixture starts to brown. Slowly add the milk, a little at a time to make your roux. Mix in between each milk addition until you have a smooth sauce.
- Add the bullion, black pepper, and cajun seasoning, and then add the water in the same way you did the milk until you have a nice thick sauce.
- Add the peas and corn and chicken and mix to combine, turning off the heat.
- Roll out the pie crusts on a lightly floured surface, one at a time. If you're using small pie pans (<8in diameter) use one crust per pie. For large pans you will use 2 crusts.
- Place the crust in the bottom of the pan and fill with pot pie filling. Place a second pie crust on top for a large pie, or fold the sides up to meet on the top for a small pie, pinching to seal the dough together. Cut 3-5 slits in the top for the pie to vent when cooking.
- Bake in a 400F oven for 35-45 minutes or until the crust is golden brown and the inside is bubbly.
Recipe Notes
Recipe Cost: $12.14 for two pies.
