Thursday, April 19, 2012

Chicken Pot Pie // A Recipe

One of our all-time favorites!


- 2 refrigerated Pillsbury pie crusts
- 2-3 chicken breasts, boiled and shredded or 10 oz. can white chicken in water
- 1 (16 oz.) bag frozen mixed veggies
- 1/3 cup butter
- 1/2 cup all-purpose flour
- 14 oz. can chicken broth
- 1 cup half and half
- 1 tsp. salt
- 1/4 tsp. pepper


Place one of the pie crusts into pie plate and bake at 400 degrees for 7-9 minutes. Saute mixed veggies and butter about 10 minutes. Add flour and cook 1 more minute. Combine broth and half and half; gradually stir in veggie mixture. Cook over medium until thick and bubbly. Stir in salt and pepper and chicken; mix well. Place mixture in pie plate. Place pie crust on top, crimp edges and cut slits to vent. Bake for 30-35 minutes, or until top is lightly browned.

Yield: one 9-inch pie

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