Beazell's Cook Book

Easy Chicken Pot Pie

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Easy Chicken Pot Pie  




1 (10.5 ounce) can condensed chicken broth

1 1/3 cups water, divided

4 medium carrots , thinly sliced (about 1 1/2 cups)

3 medium red potatoes, diced (about 1 1/2 cups)

2 tablespoon olive oil

2 cups quartered mushrooms

1 cup frozen peas

1/3 cup all-purpose flour

1 (9 inch) refrigerated unbaked piecrust

2 1/2 cups chopped cooked chicken

2 tablespoons Beazell's Cajun Seasoning, or to taste



Preheat oven to 425 degrees.

Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer for 10 – 12 minutes.

Heat oil in a large skillet over medium heat. Add mushrooms, a portion of Beazell’s Cajun Seasoning and sauté until softened, about 5 minutes. Stir in broth mixture and peas. In separate cup, whisk remaining 1/3 cup water into the flour until smooth; then slowly whisk into vegetable mixture. Add remaining Beazell’s Cajun Seasoning. Increase heat to medium-high; bring to a boil.

Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger (overlapping) than top of a 2-quart shallow baking dish. Stir chicken into vegetable mixture, allowing to simmer about 5 minutes and then transfer to the baking dish. Place crust over filling; trim and flute the edges. Cut a scalloped round from center with a cookie cutter.

Bake until filling is bubbly and crust is browned, about 20 minutes.


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