Easy Amish Chicken Pot Pie Recipe Is Pure Old-Fashioned Delicious by 30Seconds Food

So many of us love chicken pot pie. We know the Amish make a good ground beef casserole, shipwreck casserole, potato salad, beef barley soup and even baked chicken. But just wait until you taste this Amish chicken pot pie recipe. It's pure old-fashioned goodness!

To make this high-protein chicken pot pie recipe, you'll need a few simple ingredients. Here is your shopping list for this easy budget-friendly recipe: russet potatoes (read about the health benefits of potatoes), carrots, onion, butter, flour, chicken bouillon granules, chicken broth, milk, cooked cubed chicken, frozen peas (green peas have health benefits) and a pie crust. This recipe uses a box of refrigerated pie crusts, but you could definitely make your own homemade pie crust if you prefer.

Photo credit: all photos under license from BigStock

Variations: You can add whatever vegetables you'd like to the filling. We like to add broccoli and corn to the mix for added nutrition and flavor.

Serve this chicken dinner with a side salad if you like. That's really all you need to make a complete budget high-protein dinner.

Cuisine: Amish / American
Prep Time: 5 minutes
Cook Time: 50 to 60 minutes (ovens vary)
Total Time: 55 to 65 minutes
Servings: 6

Ingredients

• 1 russet potato, peeled and diced
• 1/2 cup chopped carrots
• 1 small onion, chopped
• 1/2 cup (1 stick) butter, softened
• 1/2 cup flour
• 1 tablespoon chicken bouillon granules
• 1 1/2 cups chicken broth
• 3/4 cup milk
• 2 1/2 cups cubed cooked chicken
• 1/2 cup cup fresh or frozen peas
• 2 (1 box) refrigerated pie crusts

Here's how to make it:

1. Cook the potatoes and carrots in boiling, salted water until almost tender, about 10 minutes. Drain.
2. In a large skillet, melt the butter. Add the onion and cook until tender, about 3 to 4 minutes.
3. Sprinkle in the flour. Cook, stirring, 1 minute.
4. Add the chicken bouillon granules. Season with salt and pepper, to taste, if desired. 
5. Whisk in the milk and chicken broth until smooth. Cook, stirring, about 2 to 3 minutes or until it thickens. 
6. Add the chicken, peas, carrots and potatoes. Stir to combine. 
7. Put the bottom pie crust into a pie plate. Pour in the filling. Top with the second pie crust. Flute the edges to seal. Cut a few slits in the top of the crust to vent. 
8. Bake in a preheated 425-degree F oven for about 30 to 40 minutes or until golden brown. Cool at least 30 minutes before serving. Store leftover pie in an airtight container in the refrigerator or freezer. This chicken pot pie recipe can easily be doubled if you feel like sharing or want to freeze a pie for later.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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