This chicken pot pie recipe is simple, easy, and oh-so-good! Feel free to use different vegetables to suit your own taste. This combination just happens to work best for my family.
1 lb cooked, cubed chicken
1 cup canned, sliced carrots
1 cup canned whole potatoes, diced
¼ cup butter
½ cup all-purpose flour
¼ tsp salt
¼ tsp black pepper
1 ¾ cups chicken broth
⅔ cup milk
1 package ready made pie crust
1
Preheat oven to 425 degrees F.
2
Line a pie plate with crust. Place the chicken and vegetables on the bottom pie crust.
3
Melt butter in a saucepan (I use an iron skillet) Slowly stir in broth, milk, flour, salt, and pepper.
4
Pour liquid over the top of the chicken and vegetables. Place the top crust over the mixture and crinkle the edges to seal the crust. Make slits in the top crust to allow steam to escape.
5
Bake until golden and bubbly, approximately 30 to 35 minutes. Allow to cool 10 minutes before serving.
Ingredients
1 lb cooked, cubed chicken
1 cup canned, sliced carrots
1 cup canned whole potatoes, diced
¼ cup butter
½ cup all-purpose flour
¼ tsp salt
¼ tsp black pepper
1 ¾ cups chicken broth
⅔ cup milk
1 package ready made pie crust