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Easy Chicken Pot Pie Carrots

  • Recipe Submitted by on

Category: Healthy Recipes, Main Dish, Pies, Carrots, Chicken

 Ingredients List

  • 4 cups chicken broth
  • 1 teaspoon poultry seasoning
  • ½ teaspoon garlic powder
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 2 cups carrots, sliced
  • 1 cup celery, sliced
  • 2 cups frozen green peas
  • ½ cup butter
  • 1 onion, chopped
  • â…” cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • 1-1/3 cup milk
  • 4 9" unbaked pie crusts


1. Preheat oven to 425 degrees.
2. In a saucepan, combine chicken broth, poultry seasoning, garlic powder, chicken, carrots and celery. Bring to boil and cook for 15 minutes. Remove from heat and drain, reserving chicken broth, and set aside. Stir in frozen peas and set aside.
3. Meanwhile, in two pie plates place one unbaked pie crust. I prefer the kind you purchase in the refrigerated section that you just unroll. The key to this meal is easy, remember? Prick bottom of crust with fork and bake for 5 minutes.
4. In a large saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and thyme. Slowly stir in reserved chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat.
5. Stir together chicken and onion mixtures and add to bottom pie crusts, dividing evenly.
6. Cover pies with top crusts and crimp to seal edges. Make four slits in the top to allow steam to escape.
7. Bake for 40 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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