Classic Chicken Pot Pie
Classic Chicken Pot Pie is the ultimate comfort food. It's creamy, chunky, and so delicious.
Servings 8
Ingredients
- 2 cups chicken cooked and chopped
- 2 cups chicken broth
- 1 10 oz. can cream of mushroom soup
- 2 15 oz. cans mixed vegetables corn, peas, potatoes, etc.
- 1/2 teaspoon salt & pepper
- 1 stick butter melted
- 1 cup milk
- 1 cup self rising flour
Instructions
- Boil chicken, debone, chop. Measure 2 cups and set aside.
- Reserve 2 cups chicken broth.
- In a large bowl, mix together chicken, broth, soup, seasonings, and mixed vegetables. Pour into a 9 x13 baking dish.
- In a small bowl, mix together melted butter, milk, and flour. Stir well until smooth. Pour slowly and evenly over the chicken mixture.
- Bake at 350 degrees for 1 hour. *The last 1-2 minutes, flip the oven to broil. DO NOT walk away. You are browning the top of the crust, and it will brown quickly. If your crust is brown enough for you--skip this step. Allow the pot pie to sit for 10 minutes for the sauce to set up. Plus, it's too hot to eat immediately anyway.
Notes
You can cook this in an 8 x 11.5 baking dish, but it will fill it to the very tip of the dish. I have done this before, and it cooked nicely, but it was full. A 9x 13 would be a better choice.
As a tip, I would place the baking dish on a baking sheet before putting it into the oven. The baking sheet will catch all spillovers and make getting in and out of the oven easier. I would much rather clean a baking sheet than clean the bottom of my oven. Been there and done that!
Pour the milk mixture slowly and evenly over the top of the pot pie. Do not stir. This will make the crust for the pie. As it cooks, it will rise to the top.