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Classic Chicken Pot Pie

Elizabeth Heiskell
  • 80 minutes
  • Serves

INGREDIENTS

4 cups

Chicken or turkey, cooked

2

Carrots

1/2 cup

English peas, fresh or frozen

1

Russet potato, medium-sized

1/8 tsp

Sage, ground

1/2 tsp

Thyme, dried

1

Yellow or white onion, medium-sized

2 1/2 cups

Chicken broth

1/2 tsp

Black pepper

1 tsp

Kosher salt

1 14.1 ounce package

Pie crusts, refrigerated

6 tbsp

Butter, salted

1 1/2 cups

Heavy cream

3 cups

Water