Chicken Pot Pie
- 1 cup chopped onion
- 1 cup chopped carrots and 1 cup of peas (I use one large frozen package of combo carrots and peas)
- 1/3 cup butter (optional)
- 1/2 cup flour
- 1 cup half and half
- 3 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups cooked chicken, cubed
- Pie Crust (I use Pillsbury)
Pre Heat oven 400 degrees
Sauté onion, celery in butter (or in ½ cup of broth) for 10 minutes.
Add flour, stirring well – cook 1 minute
Combine broth and half and half, gradually stir into veggie mixture
Add peas and carrots
Cook over medium heat until thick and bubbly (be patient)
Add salt and pepper
Add one can of chicken gravy (I use low salt) to mixture
Pour mixture into greased 2 qt baking dish or 9x13 dish. Top with pasty. Cut four or five slits.
Bake at 400 degrees for 40 minutes.
Goes well with applesauce or salad and muffins or cornbread, etc.