Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 4200 s
Yield: 8 servings
Cuisine: American
Ingredients: 9 “ Aluminum Round Pie Pan; 2 Count Pillsbury Premade Refrigerated Pie Crusts; 1 Chicken breast, 𝒄𝒐𝒐𝒌𝒆𝒅 𝒂𝒏𝒅 𝒔𝒉𝒓𝒆𝒅𝒅𝒆𝒅; 10 ounces Frozen mixed vegetables; 6 tablespoons Butter; 1 Sweet onion, 𝒅𝒊𝒄𝒆𝒅; 1/3 cup Flour; 1 3/4 cups Chicken broth; 2/3 cups Heavy whipping cream; Knorr Granulated Chicken Flavor Bouillon; Garlic powder; Onion powder; Black pepper; Salt

Tonjanekia Burton @tonjanekia

Chicken Pot Pie

Tonjanekia Burton @tonjanekia

Saved

Ingredients

1 hour 10 minutes

8 servings

Ingredients
9“ Aluminum Round Pie Pan
2Count Pillsbury Premade Refrigerated Pie Crusts
1Chicken breast, 𝒄𝒐𝒐𝒌𝒆𝒅 𝒂𝒏𝒅 𝒔𝒉𝒓𝒆𝒅𝒅𝒆𝒅
10 ouncesFrozen mixed vegetables
6 tablespoonsButter
1Sweet onion, 𝒅𝒊𝒄𝒆𝒅
1/3 cupFlour
1 3/4 cupsChicken broth
2/3 cupsHeavy whipping cream
Seasonings
Knorr Granulated Chicken Flavor Bouillon
Garlic powder
Onion powder
Black pepper
Salt

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Steps

1 hour 10 minutes

1

Preheat the oven to 425°F.
2

Prepare the bottom pie crust by edging and smoothing it in the aluminum foil pan.
3

Bring water to a boil in a medium saucepan, then reduce the heat, add the chicken breast, and cook for 15 minutes or until no longer pink.
4

After the chicken breast is cooked, shred it with a fork or a handheld food slicer and set it aside.
5

Bring water to a boil in another saucepan, then add in the frozen vegetables and cook for 15 minutes, then turn off the heat, drain, and set aside.
6

In a deep skillet over medium heat, cook the onions in butter until soft and translucent.
7

Mix the flour, salt, and black pepper together well, then slowly stir in the chicken broth and milk until well combined.
8

Simmer the mixture over medium-low heat until thick, then remove and set aside.
9

Add the shredded chicken to the mixture and stir until well combined.
10

Fill the bottom pie crust with the mixture, cover with the top crust, seal the edges, and make three small slits in the top crust to let steam escape.
11

Bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbly.
12

After removing from the oven, let it cool for 10 minutes before serving.