Monday, November 2, 2009

Chicken Pot Pie

Ahhh I love fall and all the great foods that come with it! This recipe is our family favorite! I've made it for so many years now and we never get tired of it! ENJOY!

Chicken Pot Pie

3-4 cut up carrots
5-6 cut up potatoes
1 onion, chopped
1 package frozen peas
1 package frozen corn
4 boneless skinless chicken breasts
1 tsp salt

2-4 pre-made pie crust sheets Or make your own pastry pie crust.

1 cup butter, melted
6 tsp chicken bullion (with no MSG)
½ tsp salt
½ tsp pepper
5 ¼ cups water
2 cups milk

Cook carrots, potatoes, and onion on stovetop until soft but not mushy. Add peas when vegetables are done. Boil chicken breasts and salt for 1-2 hours. Break up chicken into pieces when done and set aside. For filling: In a large sauce pan combine melted butter, flour, chicken bullion, salt and pepper. Let it cook for a little bit to warm up the flour and then add water and milk. Stir constantly with a wire whisk until thick. Add chicken and vegetables when thickened to a gravy. Pour mixture into pie crusts and fill pie full then top with another crust and cut a slit in the top. Bake pies in oven at 400 degrees for 30 minutes or until crust is golden brown.

1 comment:

Mindy said...

I think I need to make this now that the weather is cooling down! Sounds so yummy!!

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