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Have Pie for Dinner

What do you make when green beans, onion, corn on the cob, and carrots arrive in you Forty Acres Fresh Market produce box? You make pie! Chicken pot pie that is.

Try this delicious chicken pie from made from scratch with carrots, corn, and green beans. Recipe Summary Prep: 20 mins Cook: 45 mins Additional: 10 mins Total: 1 hr 15 mins Servings: 8 Yield: 8 servings Ingredient Checklist

  • ⅓ cup butter

  • ⅓ cup chopped onion

  • ⅓ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon celery seed

  • 1 ¾ cups chicken broth

  • ⅔ cup milk

  • 2 (9 inch) unbaked pie crusts

  • 1 pound cubed cooked chicken breast

  • 1 cup corn kernels

  • 1 cup fresh beans

  • ½ cup canned sliced carrots


Instructions Checklist

  • Step 1Preheat oven to 425 degrees F (220 degrees C).

  • Step 2 Trim ends off of green beans and blanche in lightly salted boiling water for 3-5 minutes. Remove from boiling water and immediately transfer into an ice bath to halt cooking.

  • Step 3 Strip corn from the cob

  • Step 4 Heat butter in a saucepan over medium heat; cook and stir onion until soft and translucent, 5 to 10 minutes. Sprinkle flour, salt, black pepper, and celery seed over onion; stir until coated. Slowly pour broth and milk over onion mixture, stirring constantly. Bring mixture to a simmer over medium-low heat and cook until thickened, about 10 minutes. Remove saucepan from heat.

  • Step 5 Press 1 pie crust into a 9-inch pie dish. Fill crust with chicken, corn, green beans, and carrots. Pour hot liquid mixture over filling. Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.

  • Step 6 Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.



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