Chicken Pot Pie Extraordinaire

Chicken Pot Pie Extraordinaire
Chicken Pot Pie Extraordinaire

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1 1/2"

    pound skinless, boneless chicken breast, cut in 1/2" cubes

  • 3/4 3/4

    3/4 cup thinly sliced carrots

  • 3/4 3/4

    3/4 cup frozen green peas

  • 1.5 1.5

    1.5 cups diced potatoes

  • 1/3 1/3

    1/3 cup chopped onion

  • 2/3 2/3

    2/3 cup butter

  • 2/3 2/3

    2/3 cup flour

  • 1 1

    1 tsp. salt

  • 1/2 1/2

    1/2 tsp. pepper

  • 3.5 3.5

    3.5 cups chicken broth

  • 1 1/3 1 1/3

    1/3 cups milk

  • 1 1

    1 pkg. refrigerated pie crust

Directions

Preheat oven to 425. In saucepan, combine chicken, carrots, peas & potatoes. Add water to cover vegies & 3 bouillon cubes, cover & boil about 15 minutes. Drain, reserving broth to supplement chicken broth, & set aside. In same saucepan, over medium heat, cook onion in butter until soft & translucent. Stir in flour, salt & pepper. Slowly add chicken broth, reserved water from vegies & milk. Simmer over medium-low heat stirring constantly until thick. Remove from heat & set aside Put 1 pie crust in 2 qt. casserole dish (pie pans too small). Spoon in chicken mixture. Pour hot white sauce mix over filling. Cover with remaining crust & make several small slits in top for steam venting. Bake on baking sheet for 30-35 minutes or until pastry is golden brown. Serves 6. Can also be made with beef cooked until tender & beef broth.

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