Chicken pot pie

By pcoates

Ingredients

• 4 pie crusts- 2 pre-baked
• 4 Tbsp. butter
• 1/4 cup oil
• 1/2 cup flour
• 1 14oz. cans chicken broth
• 1 large onion, chopped
• 1/2 tsp. thyme
• 1/2 tsp. tumeric
• 1/2 tsp. pepper
• 1/2 tsp. allspice
• 1/4 tsp. nutmeg
• 1 tsp. salt
• 1 Tbsp. sherry
• 2 large russet potatoes, peeled, chopped, and boiled.
• 1 celery rib
• 4-6 chicken breasts cut into 1/2" cubes, uncooked
• 10oz. pkg. frozen peas & carrots
• 1/4 cup parsley
• 1 cup shredded cheddar cheese

Details

Servings 12

Preparation

Step 1

Melt butter & oil together. Add onions. Add flour. Add chicken broth & stir to thicken. Add seasonings & cook for 30 minutes. Add rest of ingrediants (except for cheese) and then cook for 30 minutes.

Fill the 2 pie shells with mixture and top each with 1/2 cup cheddar cheese. Seal & top with crust. Cut slits. Bake until golden at 350* for 30-40 minutes.

Can be made ahead & frozen.