Barbara’s Chicken pot pie
4 frozen skinless chicken breast
4 sprigs fresh rosemary
4 chopped leaves of sage
6 pulled of stems leaves of thyme
Teaspoon of McCormick Rotisserie chicken seasoning
½ teaspoon black pepper
13X9 inch baking dish I use class.
Two pre-made pie crust
1 package instant potatoes I use Idaho brand
Two bags Birdseye mixed veggies in steam pack bags
8 teaspoons butter
½ cup flour
Reserved chicken liquid plus extra chicken broth
Put chicken in large deep pot cover chicken beast with water add rest of ingredients and boil till tender. Pour off liquid from chicken through a strainer with bowl underneath to reserve your liquid. Cut up chicken after scrapping off leaves set aside.
Steam the veggie packs set aside
In large pot melt butter whisk in flour mix well then pour in your chicken broth till just the right thickness not to thick not to thin take off heat. Add chopped up chicken and veggies
Pour into pie crust and top with mashed potatoes and bake at 400 degrees for 25 to 30 minutes or till crust looks done and potatoes are lightly browned.
My recipe will serve 6
Pairs Well With
I just threw this together one day, needed somthing for dinner and it just came together. there are two parts to this recipe step one and step two, just put the step ones together and the step twos and you will be fine.