Chicken Pot Pie

By GrandmaFred

Ingredients

• Pie Filling:
• 2 large chicken thighs or 1 thigh and 1 breast
• 2 c. broccoli florets
• 2 c. cauliflower florets
• 2 carrots, sliced
• 1 c. mushrooms, roughly chopped
• 1 sm. onion, chopped
• low-sodium chicken broth
• 1 pkg. Knorr Garlic and Herb sauce
• 1/2 c. milk
• Pie Crust:
• 1 c. flour
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/3 c. shortening
• 1 tsp. white vinegar
• 3-4 Tbsp. water

Details

Servings 4
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 400 degrees.

Brown the chicken in small amount of olive oil in a skillet. Add 1/2 c. chicken broth, cover and cook gently 15 minutes. Remove from pan and chop into bite-size pieces.

Pour 2 cups chicken broth in saucepan. Bring to a boil; add the broccoli, cauliflower and carrot slices. Boil gently for 5 minutes. Remove to a bowl with a slotted spoon. Retain the broth.

In large skillet, whisk together milk and sauce mix over medium heat. When sauce starts to thicken, add some of the vegetable broth slowly until desired consistency--thick enough to bind the filling together.

Add the vegetables and chicken to the skillet with the sauce. Stir together. Remove from heat.

Spray non-stick cooking spray in a 5x8 casserole dish. Add the chicken/vegetable mixture.

Prepare the pie crust: Combine flour, salt and sugar in a mixing bowl. Cut in the shortening until thoroughly combined. Add the vinegar. Add the water slowly while stirring the mixture with a fork. When the dough holds together, it's ready.

Flour a surface to roll out the dough. Using a rolling pin, roll the dough big enough to cover the casserole dish and hang over the sides slightly. Cover the dish with the dough; press the dough to the top of the dish and down the outside. Cut slits in the top of the dough.

Put in the oven and bake for approximately 25 minutes or until the pie crust is lightly browned.