Veggie pot pie
keosha hooks @chefkemo
Cooking Instructions
- 1
Cut potatoes, carrots, celery, onion to bite size pieces.
Thaw pie crust
- 2
Boil 1/2 chicken bullion potatoes and carrots on medium high heat for approximately 10 mins then add celery and onions for another 10 mins until potatoes and carrots soft
- 3
Strain out water, but reserve about 1/4 cup water to the side.
- 4
Add cream chicken to the pot with veggies and mix in your seasonings and can green chili. Season to taste
- 5
Roll crust out into deep dish baking pan. Poke holes in bottom crust
- 6
Add pie filling
- 7
Add top layer of pie crust and seal to edges. Poke holes in top crust
- 8
Bake on 375 approx 40 mins until edges golden brown
- 9
Remove from oven and let sit for approximately 5 to 10 mins
- 10
Enjoy.
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