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Chicken Pot Pie


Prep Time: 25 Minutes

Cook Time: 50 Minutes



  • 1 box refrigerated pie crusts (2 Count), softened as directed on the box


  • ⅓ cup butter
  • ⅓ cup chopped onion
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¾ cups chicken broth
  • ½ cup milk
  • 2 ½ cups shredded cooked chicken
  • 2 cups frozen peas and carrots, thawed
  • 1 can Dynasty Baby Corn, drained and cut into bite-size pieces
  1. Heat oven to 425°F. Prepare pie crusts as directed on the box for Two-Crust Pie using a 9-inch glass pie pan.
  2. In a 2-quart saucepan, melt butter over medium heat. Add onion; cook for 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  3. Stir in chicken, peas, carrots, and Dynasty Baby Corn. Remove from heat. Spoon the chicken mixture into the crust-lined pan. Top with the second crust; seal the edge and flute or crimp with a fork. Cut slits in several places in the top crust.
  4. Bake for 30 to 40 minutes or until the crust is golden brown. Cover the crust edge with foil strips during the last 15 to 20 minutes of baking to prevent excessive browning. Let stand for 5 minutes before serving. Enjoy!

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Dish Type / Ethnic Cuisine
Main Dish