@challfiat You are very welcome! Thanks for your wonderful feedback! I really appreciate it!
–Betty 
Betty’s Chunky Chicken Pot Pie Recipe
ADVERTISEMENTS
Welcome back!
In this video, Betty makes her gorgeous and flavorful Chicken Pot Pie. Its made from fresh chicken and frozen vegetables cooked in chick broth. Then it is covered with chicken gravy, and baked in a pastry crust. It is colorful, and scrumptious! Ingredients: 1 pound fresh, uncooked chicken breast meat, washed and dried, and cut into cubes of desired size salt, to taste freshly ground black pepper, to taste 2 tablespoons extra virgin olive oil 8 oz. frozen cut carrots (This was ½ of a bag for me.) 8 oz. frozen sweet peas (This was ½ of a bag for me.) (Note: You made use different vegetables, or add vegetables, like potatoes or mushrooms.) (2) 15 oz. cans chicken broth ¼ cup cornstarch 2 pre-made pie crusts, already cut into circles for a 9-inch double-crust pie. (You may make your own crust—I have a basic pie crust in bettyskitchen–Betty’s Best Homemade Pie Crust Recipe .) Wash and dry your chicken breast meat, and cut into cubes of desired size. Sprinkle with salt and grind some fresh pepper on the chicken cubes. Heat 2 tablespoons of olive oil in a medium to large-sized skillet, and add the chicken. Turn the heat to low, and cook the chicken until it is browned and completely done, stirring frequently. Remove the cooked chicken cubes, and place them on a platter with paper toweling to drain. Pour any excess oil from the skillet. Meanwhile, in a medium-sized pot, bring 1 can of chicken broth to a boil. Add 8 oz. frozen peas, and 8 oz. frozen carrots. Return to a boil, and …
25 comments - add yours
bettyskitchen
May 26, 2011
challfiat
May 26, 2011
My husband and I make this together, lol. Twice we have enjoyed the cooking and the eating of this great dish. We love it! We prefer to make and eat ours at home. Thanks again!
bettyskitchen
May 26, 2011
@GrapeLola Thanks for your great feedback! I really appreciate it!
–Betty
GrapeLola
May 26, 2011
Yes, I made this the other night, and my husband and I both loved it. It’s been a while since we’ve had this dish. It was a lighter version than I am used to (usually made with a creamy sauce), but just as tasty!
reneecalling
May 26, 2011
I have to get it out if my head about the old-fashioned conventional stove and oven as one unit. The one we have now is over 30 years old. I can’t wait to get this project off the ground. You’ve been such a tremendous help. Thanks Betty and have a wonderful weekend.
bettyskitchen
May 26, 2011
@reneecalling This may sound strange, but my microwave and electric oven are on the opposite side of the room. There is an island in the middle, which is convenient to both sides and it has never seemed awkward to me.
–Betty
reneecalling
May 26, 2011
Really good and simple recipe. I am definitely giving this a try Betty. Thank you for posting. I have question. We’ll be remodeling our kitchen soon and I noticed that your stovetop didn’t have an oven underneath it. Do you have an oven? I know it sounds silly, but I’m trying to get some ideas about what I want for the kitchen.
bettyskitchen
May 26, 2011
@GrapeLola I hope you enjoy it!
–Betty
GrapeLola
May 26, 2011
I’m making this tonight!
channelswimmer
May 26, 2011
Re: thickening agents……….I’ve read that when substituting cornstarch with flour, you should be doubling the amount of flour. So, the 1/4 cup of cornstarch in this recipe = 1/2 cup of flour. Did anyone do this when substituting?
btw This recipe looks sooo good Betty, thanks for sharing!
chim80
May 26, 2011
Betty I have followed a couple of your recipes and i love them thanks so much for the recipes you’re a great cook…..
Magestrix
May 26, 2011
Thank you! An actual pie! Not just viscous meat filling with a biscuit on top. Well done.
Looks good by the way.
kikayei
May 26, 2011
Tabatha Coffey
kikayei
May 26, 2011
Hi Betty. I love your videos. And you’re so sweet. I wish I was from your generation so I can be your very proud, very happy, very well fed husband. Keep em coming. : )
elexxsis
May 26, 2011
I agree:) Looks delicious!
I use potatoes in mine, you can buy those diced or sliced cuts (frozen) and I use flour instead of cornstarch and about a 1/4 onion sliced. I also make them into individual pies, by taking and folding one of the pie crusts into half, filling, and closing up with the traditional pie closing with slices for venting. They are amazing. I will try the cornstarch method though Betty, and the larger carrots! This looks great! I look forward to more of your videos!
bettyskitchen
May 26, 2011
@rosinasweetheart I’ve never made it, but that would be interesting.
–Betty
rosinasweetheart
May 26, 2011
do u know how to make fried ice cream
jcareusa
May 26, 2011
I like using Better than Boulion to make my chicken Broth/Stock.
bettyskitchen
May 26, 2011
@TRIXIETORTOISE
1 US cup = 236.588237 ml.
–Betty
TRIXIETORTOISE
May 26, 2011
how much is in a cup in ml.
bettyskitchen
May 26, 2011
@charyd76 Thanks for your great feedback! I really appreciate it!
–Betty
charyd76
May 26, 2011
I made this dish a couple of days ago and it was delicious!!! Thank you so much, love your channel… I could watch all day : )
bettyskitchen
May 26, 2011
@GenericName007 Yes, if I were adding potatoes to this pot pie, I would boil them until they are mostly done first. You can boil them in chicken broth to add some flavor.
–Betty
GenericName007
May 26, 2011
adding potatoes like you said sounds like something I might try with this. Do you need to cook them at all prior? As you said all the other stuff is already done when you put it in so how would it work with potatoes? Is the 20 or so minutes enough to cook them if they were raw or should you cook them a little first? Would you boil them if pre-cooking is necessary?
XCutePupa
May 26, 2011
There’s an other version of this meal , the sauce is a Bechamel sauce , and its veryy good