Monday, May 11, 2009

Easy Chicken Pot Pie

Prep time: 30 minutes (or less)
Cook time: 30-35 minutes
Preheat oven to 425 degrees F

10 oz. frozen peas & carrots
1/3c. margarine/butter
1/3c. flour
1/3c. chopped onion (I used dried chopped onion and added a little bit of water to the mixture)
1 or 2 cans of pre-cut potatoes (rinsed)
1/2 tsp. salt
1/2 tsp. pepper
1 3/4c. chicken broth
2/3c. milk
2.5-3c. cooked chicken (I use canned chicken or a rotisserie chicken)
Ready-made/homemade pie crust

1. Melt margarine/butter in 2 qt. saucepan over medium heat.
2. Stir in flour, onion, salt & pepper.
3. Cook, stirring constantly until mixture is bubbly; remove from heat.
4. Stir in broth and milk. Heat till boiling, stirring constantly. Boil for 1 minute and the mixture should start to thicken.
5. Stir in chicken, carrots, peas, and potatoes; remove from heat.
6. Put pie crust in ungreased pie plate and fill with mixture. Cover with second pie crust and pinch to crusts together.
7. Cut air slits in top of pie crust and cook for approximately 35 minutes or until golden brown.
8. Enjoy!

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