Chicken Pot Pie Pie Crust 1 (15 oz) package refrigerated pie crusts Or make your favorite pie crust recipe Pot Pie Filling 2/3 cup butter 2/3 cup chopped onion 2/3 cup chopped celery 2/3 cup flour 3 ½ cups chicken broth 1 1/3 cup milk 4 cups chopped roasted chicken breast (buy from your favorite store) 1 cup sliced carrots, cooked ½ cup frozen green peas, thawed ¾ tsp salt ¼ tsp pepper ¼ tsp poultry seasoning ¼ tsp hot sauce Melt butter in a large saucepan over medium heat; add onion and celery, and saute until tender. Add flour, stirring until blended; cook, stirring constantly, 2 minutes. Stir in broth and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes. Stir in chicken, sliced carrots, and remaining ingredients. Put filling in 13 x 9 pan. Top with 2 round pie crusts. Cut slits in pie crusts. Bake at 400° for 30 to 40 minutes or until golden. Let stand 15 minutes before serving. Yield: 8 servings Added 2019 |
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