Chicken Pot Pie Extraordinaire

By á-47499

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

Preparation

Step 1

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.