How To Make Furr’s Cafeteria’s Chicken Pot Pie Recipe
A savory and comforting dish filled with tender chicken and mixed vegetables, all baked in a rich and creamy sauce, then topped with a flaky pie crust.
Serves:
Ingredients
- 2 cups cooked and shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, green beans, corn)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 2 refrigerated pie crusts
Instructions
-
Preheat oven to 375°F.
-
In a large saucepan, melt butter over medium heat. Add onion, celery and carrots, and cook until tender.
-
Stir in flour, salt and pepper, and cook for 2 minutes until mixture thickens.
-
Gradually add chicken broth and milk, stirring constantly until the mixture boils and thickens.
-
Stir in shredded chicken and mixed vegetables until well combined.
-
Pour chicken mixture into a 9-inch pie dish. Place one pie crust on top of chicken mixture. Trim the edges.
-
Cut slits on the top of the pie crust. Cover the edges with foil.
-
Bake for 40-45 minutes or until the crust is golden brown.
-
Remove foil and continue to bake for 10-15 minutes until the crust is fully cooked.
-
Let the pot pie cool for 5-10 minutes before serving.
Nutrition
- Calories : 621kcal
- Total Fat : 38g
- Saturated Fat : 14g
- Cholesterol : 99mg
- Sodium : 1399mg
- Total Carbohydrates : 47g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 25g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
