Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Course chicken recipes

Ingredients
  

Filling

  • 2 Cups Cubed Chicken
  • 1 Medium Potato
  • 2 Carrots
  • 1/4 Cup Butter
  • 1/2 Onion
  • 1/2 Cup All-Purpose Flour
  • 1/2 tsp Salt
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Pepper
  • 1 Cups Chicken Broth
  • 3/4 Cups Whole Milk
  • 1/2 Cup Peas
  • 1/2 Cup Corn

Instructions
 

  • Slice all vegetables with the thick side of the slicerdisk. Boil chicken, potatoes and carrots for 10minutes; drain and set aside
  • In a large skillet, melt butter over medium-highheat. Add sliced onions and cook until soft and clear.
  • Add flour, salt, thyme, and pepper. Mix untilcombined. Stir in broth and milk and bring to aboil, stir for 2 minutes or until thickened. Mix inchicken, potatoes, carrots, peas and corn removefrom heat.
  • Unroll a pie crust into 9" pie plate. Add chickenmixture. Trim edge of pie crust and top withreaming crust. Trim, seal and flute edges. Cutslits in top.
  • Bake at 425°F for 35-40 minutes or until goldenbrown. Let cool 15 minutes before serving.
Keyword CHICKEN POT PIE
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