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JamMastaJew
81
Oct 10, 2017
My aunt's Chicken Pot Pie recipe, great for fall! (if the weather ever changes)
1 package Pillsbury pie crusts 2-1/2 cups cooked chicken, shredded 1/3 cup chopped onion 2-3 medium potatoes (peeled and diced) 3-4 carrots (peeled and sliced)
- Cook above vegetables in salted boiling water until tender, drain. (about 5-10 minutes)
1/2 can of green beans, drained 1/2 can of corn, drained 1/3 cup butter 1/3 cup all purpose flour 1/2 tsp salt 1/4 tsp pepper 1-3/4 cup chicken broth 1/2 cup milk
- Preheat oven to 425 degrees - In 2 quart saucepan, melt butter, then gradually stir in flour, salt and pepper.  Gradually stir in broth and milk. - Cook until bubbly and thickened. - Add chicken and vegetables to sauce and stir. - Put one pie crust in pie plate, spoon in mixture, then put another crust on top.  Seal edges and cut 3 slits in top pie crust. - Bake for 30-40 minutes.  During last 10-20 minutes, cover crust edges to prevent excess browning.  Let cool for 5 minutes before serving.
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