CHICKEN POT PIE ( Janet Tite Hahnenkamp )

CHICKEN POT PIE  ( Janet Tite Hahnenkamp )
CHICKEN POT PIE  ( Janet Tite Hahnenkamp )

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    ) 1/3 cup butter

  • 2

    ) 1/3 cup flour

  • 3

    ) 1 tablespoon onion flakes

  • 4

    ) 2 tablespoons chicken soup base

  • 5

    ) 1/2 teaspoon salt

  • 6

    ) 1/4 teaspoon pepper

  • 7

    ) 1 3/4 cups water

  • 9

    ) 2/3 cup milk

  • 10

    ) 2 cups cooked chicken, cut up

  • 11

    ) 10 ounces pkg. frozen vegetables (peas, carrots, green beans, corn)

  • 12

    ) 2 Pie shells (Pillsbury refrigerated pie shells work great)

Directions

Heat butter over low heat until melted. Stir in flour, onion flakes, chicken soup base, salt and pepper until smooth. Add water and milk, stirring constantly. Heat to boiling and boil 1 minute. Stir in chicken and frozen vegetables. Put bottom pie shell into deep pie pan. Pour chicken/vegetable mixture in pie shell. Top with second pie shell. Bake at 400 degrees for 40 to 45 minutes.

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