CHICKEN POT PIE

 

  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 30

Ingredients

  • Pie Crust
  • Olive oil
  • 1 C sliced mushrooms
  • 1/2 onion, chopped
  • 1 12 ounce can evaporated skim milk
  • 1/4 C all-purpose flour
  • 1/4 C water
  • 1 tsp Better than Boullion chicken base
  • 1/2 tsp dried sage, marjoram or thyme
  • 1/8 tsp pepper
  • 1 10 ounce package frozen peas and carrots
  • 1 1/2 C cooked cubed chicken

Directions

  • Heat large pan with olive oil
  • Cook mushrooms and onions
  • Reserve 1 TBSP of milk
  • Pour milk into flour and mix until no lumps remain
  • Stir into vegetable mixture
  • Stir in water, chicken base, seasonings
  • Cook and stir until thickened and bubbly
  • Stir in peas and carrots
  • Transfer to baking dish (I use deep pie pan)
  • Place pie crust on top of chicken mixture, brush with reserved milk.
  • Bake 375 degrees for 30 minutes until mixture is heated through and pastry is golden brown.

Notes

This was the first grown up recipe I started making in college. I vary the ingredients based upon what is in the fridge or pantry. I try to make the crust from scratch, but have been known to cheat with Pillsbury refrigeraged pie crust.

Categories: Main Dish  Poultry 

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