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“This is a family favorite - even my mom asks for it. Great fresh taste that is nothing like the frozen version. This pot pie has only the top crust”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Place frozen pastry on a dry surface to thaw before unfolding. Cut chicken breasts into 1 inch pieces. Scrub potatoes and peel carrots. Thinly slice the potatoes. Cut carrots into small bite size pieces.
  3. In a 3-4 quart pan, combine broth, chicken, potatoes, carrots, and celery and bring to a boil then cook for 7-10 minutes.
  4. Combine milk and flour in a jar or other closed container and shake.
  5. Pour flour mixture in the pan with the other ingredients and stir constantly. Bring mixture back to a boil then reduce heat (stirring constantly) and simmer until thickened.
  6. Stir in peas.
  7. Season to taste with salt and pepper.
  8. Pour mixture into a 9x13 baking dish. Unfold pastry and place over the filling. Brush top of pastry with egg .
  9. Bake 10 to 15 minutes or until pastry puffs and is a nice golden brown.

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