Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pillsbury© Pie Crust (2)
2 lbs. boneless, skinless chicken breasts, cut into small pieces
1 tbsp. vegetable oil
10 oz. frozen mixed vegetables (carrots, peas and corn work well)
1/3 c. butter (5 tabs)
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. onion
1/3 c. flour
2 c. milk
1-3/4 c. chicken broth
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Directions: |
Directions:Preheat oven to 425º. Remove crust from package and let stand while cooking filling.
Put vegetables in a colander and rinse. Let drain. Set aside.
Sauté chicken in light vegetable oil in large saucepan. Set aside to drain. Do not wash pan, leave the juices in it. Melt butter on low heat. Stir in chopped onion, flour, salt and pepper. Combine and simmer until bubbly.
Turn off heat. Add milk and chicken broth. Stirring constantly, bring mixture to a boil and boil for about a minute until the mixture thickens. Remove from heat and add vegetables and stir in the chicken. Unroll first crust and place in pie pan. Spoon mixture into prepared pie crust. Top with second pie crust and trim the edges. Cut slits to vent. Roll out shapes with the crust you trim (optional) (we do hearts or pumpkins in the fall). Mark with a fork around the edges to close the 2 crusts together. |
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Personal
Notes: |
Personal
Notes: “May today there be peace within. May you trust that you are exactly where you are meant to be. May you not forget the infinite possibilities that are born of faith in yourself and others. May you use the gifts that you have received, and pass on the love that has been given to you. May you be content with yourself just the way you are. Let this knowledge settle into your bones, and allow your soul the freedom to sing, dance, praise and love. It is there for each and every one of us.”
~ Mother Teresa
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