CHICKEN POT PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons Wondra flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk
  • 1 cup warm broth
  • 2-3 cups cooked chicken
  • 1 1/2 cups cooked peas and carrots
  • Pillsbury pie crust (for a two-crust pie)

Directions

  • Heat oven to 400 degrees.
  • Line pie plate with crust. Place ingredients in crust.
  • Melt butter in a saucepan; whisk in Wondra, salt and pepper. Slowly stir in warm broth until smooth. Slowly stir in milk. Stir over low heat until thickened and smooth.
  • Pour gravy over ingredients in crust.
  • Cover with top crust; cut away excess and crimp edges. Cut vents in top of crust.
  • Place pie plate on a cooking sheet (to catch drips) in the oven. Bake 10 minutes. Reduce heat to 350 and bake 30 to 40 minutes longer.

Notes

Categories: Main Dish  Poultry 

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