Monday, May 19, 2014

Chicken Pot Pie

Recipe for a great Chicken Pot Pie
2 boxes of frozen Pillsbury pie crusts (This will be four crusts that make 2 pies.) 
1/3 cup butter
1 small onion diced
1/3 cup of flour
1 3/4 cup chicken broth
1/2 cup of milk or half and half
2 1/2 cups shredded chicken
2 cups vegetables
Salt and pepper to taste

Melt butter and stir in onions.  Cook until soft. Add broth, milk, and flour.  Cook until thick.  Add more milk if needed. Add cooked chicken and vegetables. 
Unroll crust and place it into a pie plate.  
Spoon mixture into pie crusts.  

 Cover with top crust and crimp the edges. Cut vents in top of pie.

 Bake at 425 until crust is golden.  Let cool for a few minutes before serving. 
 Serve with love and enjoy!

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