Chicken Pot Pie

Chicken Pot Pie
Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    ROTISSERIE CHICKEN, CUT UP AND DICED

  • 3

    MED POTATOES, PEELED, DICED

  • 2

    CELERY STALKS, CUT UP 2 LARGE CARROTS, SLICED

  • 1

    CAN GREEN BEANS, DRAINED 1 CAN CORN, DRAINED

  • 1

    MED ONION, DICED 1 TSP SALT, 1/4 TSP PEPPER

  • 4

    TBS BUTTER 4 TBS FLOUR

  • 1

    CAN CHICKEN BROTH 1 C MILK

  • 1

    FROZEN, PREPARED PIE CRUST

Directions

PREHEAT OVE 375. ADD ALL VEGGIES TO POT AND COVER WITH WATER, SALT AND PEPPER AND BOIL 5 MINUTES TIL TENDER, ADD BEAN AND CORNS, COOK ANOTHER 2 MINUTES, DRAIN ALL, RESERVING ½ C OF VEG WATER. MEANWHILE IN SKILLET, MELT MARGARINE AND ADD FLOUR UNTIL BLENDED, COOK STIRRING CONSTANTLY FOR 1 MINUTE. WHISK IN BROTH STIRRING CONSTANTLY UNTIL THICKENED. ADD RESERVED WATER, MILK AND MORE SALT AND PEPPER IF DESIRED. PUT VEGGIES IN PIE CRUST, ADD CHICKEN ON TOP THEN COVER WITH SAUCE. TOP WITH ANOTHER PIE CRUST, CUT 4 SLITS IN IT. BRUSH WITH MELTED BUTTER IF DESIRED AND BAKE AT 350 APPROX 45 MIN. LET STAND 5 MIN BEFORE SERVING.

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