Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 1200 s
Yield: 5 servings
Cuisine: American
Ingredients: 1/3 cup butter; 1/2 packages large bag frozen, mixed vegetables; 1 bunch potato, cubed; 1 1/2 small finely chopped onions; 1 cup half & half; 2 cup chicken stock; 1/2 cup flour; 2 can cooked, shredded chicken; 1 Salt & pepper to taste; 1 box Pillsbury pie crust (package of 2)

nina.hovenstine @cook_3693966

Ridgeville, Indiana

Chicken Pot Pie

nina.hovenstine @cook_3693966

Saved

Ingredients

20 mins

5 servings

1/3 cupbutter
1/2 packageslarge bag frozen, mixed vegetables
1 bunchpotato, cubed
1 1/2 smallfinely chopped onions
1 cuphalf & half
2 cupchicken stock
1/2 cupflour
2 cancooked, shredded chicken
1Salt & pepper to taste
1 boxPillsbury pie crust (package of 2)

Saved

Steps

20 mins

1

Preheat oven to 400°F Fahrenheit.
2

Saute onion, potatoes, & frozen veggies in butter until thawed; approx 10 minutes.
3

Add flour to sauteed veggie mixture, stirring constantly until fully coated; approx 1 minute.
4

Combine chicken stock and half & half; gradually stir into veggie mixture.
5

Cook over medium heat until thick & bubbly, stirring constantly.
6

Stir in salt & pepper.
7

Add chopped chicken, stir well & remove from burner.
8

Flatten pie crust into a greased, deep pie pan/2 qt casserole dish.
9

Pour chicken mixture into crust & spread evenly.
10

Top with remaining pastry shell, fold edges, and brush with an eggwash or melted butter for a flaky crust. Cut slits or poke holes in crust to allow steam to escape.
11

Bake covered at 400°F Fahrenheit for 45 minutes with the last 15 minutes uncovered.