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Source: Midwest Living


Recipe Summary

50 mins
25 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Prepare Pot-Pie Pastry. Divide into 12 balls. Roll out 6 balls of pastry dough into 7-inch circles and roll out 6 balls into 5-inch circles. Ease the larger circles into 6 individual 4-1/4x1-inch pie pans or baking dishes.

  • For filling, in a large saucepan, combine the broth, carrot, potato, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

  • Stir in the chicken or meat and frozen peas. Cook the mixture over medium heat for 5 minutes.

  • Stir together the evaporated milk, flour, parsley, thyme, pepper, and garlic powder. Add the mixture to the saucepan. Cook and stir over medium heat until mixture boils.

  • Spoon filling into prepared crusts. Cover with remaining pastry rounds. Press edges of pastry together. Trim to edge of pan. Press with the tines of a fork. Cut slits in top crust.

  • Bake in a 425 degree F oven for about 25 minutes or until pot pies are brown. Makes 6 servings.


Instead of individual servings, you can prepare this as one double-crust pie. Prepare 1/2 of the pastry recipe and divide into 2 balls. Roll out each ball into a 12-inch circle. Transfer one pastry circle to a 9-inch pie plate. Add filling. Brush edges of pastry with water. Place second pastry circle atop filling. Continue as directed. Bake in a 375 degree F oven for 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool for 15 minutes before serving.

Nutrition Facts

1089 calories; fat 72g; cholesterol 32mg; saturated fat 18g; carbohydrates 86g; insoluble fiber 5g; protein 23g; vitamin a 576.9RE; vitamin c 7.7mg; sodium 629mg; calcium 60.6mg; iron 5.6mg.