CHICKEN POT PIE
- 6 TBSP Butter
- 6 TBSP flour
- 2 cups chicken broth
- 1 cup half n half or heavy cream
- 2 cup mixed veggies
- 2 chicken breasts, cooked and cut up
- 4 white potatoes, cooked and cubed
- 2 pie crusts
- salt and pepper
Melt butter in pot and stir in flour to make a thick paste.
Stir in broth and cream and salt and pepper to taste.
Simmer until thickened.
Add veggies, potatoes, and chicken, stir to combine.
Pour into pie crust, add top crust, poke holes to vent.
Bake at 375 degrees F for 35-45 minutes or until bubbly and crust is golden