Creamy Chicken Pot Pie with Flaky Crust - Rosalie Serving

Name: Creamy Chicken Pot Pie with Flaky Crust - Rosalie Serving
Ingredients: 8 (5-inch) round pie tins, or a (13 by 9-inch) baking pan; 3 skinless chicken breasts, or 6 to 8 chicken tenders (do not use any more chicken than listed); Lawry’s coarse ground garlic salt with parsley; ½ stick butter; 3 tablespoons mild olive oil; 2 cups celery, chopped into ½-inch pieces; 1 cup carrots, chopped into ¼-inch pieces; 2 tablespoons flour; 2 cups kitchen Basics low-sodium Chicken stock; 1 cup frozen peas; 1 cup frozen corn; ½ cup red potato, unpeeled and chopped into 1/2 -inch pieces, optional; ½ cup frozen pearl onions, optional; 1 can Campbell’s Cream of Chicken soup; ¾ to 1 cup whole milk; ¼ teaspoon ground black pepper; box Betty Crocker Pie Crust mix

rosalieserving.com

Creamy Chicken Pot Pie with flaky crust and tender chicken in a rich sauce—perfect for family gatherings.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rosalieserving.com.

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Ingredients

8 (5-inch) round pie tins, or a (13 by 9-inch) baking pan
3 skinless chicken breasts, or 6 to 8 chicken tenders (do not use any more chicken than listed)
Lawry’s coarse ground garlic salt with parsley
½ stick butter
3 tablespoons mild olive oil
2 cups celery, chopped into ½-inch pieces
1 cup carrots, chopped into ¼-inch pieces
2 tablespoons flour
2 cups kitchen Basics low-sodium Chicken stock
1 cup frozen peas
1 cup frozen corn
½ cup red potato, unpeeled and chopped into 1/2 -inch pieces, optional
½ cup frozen pearl onions, optional
1 can Campbell’s Cream of Chicken soup
¾ to 1 cup whole milk
¼ teaspoon ground black pepper
box Betty Crocker Pie Crust mix