DELICIOUS CHICKEN POT PIE – This was SO delicious, the best I have ever tasted. I made it with the “Butter Flaky Pie Crust” and it turned out perfectly flaky and wonderful. I pre-baked the bottom crust for 6 minutes, doubled the black pepper, added a tsp. Of poultry seasoning and garlic salt and a diced potato. I added an extra 1/4 c each of milk and broth to combat any dryness. It turned out SPECTACULAR and was a huge hit with the family…they even ate it for breakfast. Will definitely make this again.
DELICIOUS CHICKEN POT PIE
— 1 cup potato, diced.
— 1 cup onion, diced.
— One cup carrot, diced.
— 1 cup celery, diced.
— 1/2 cup all-purpose flour.
— 4 cups chicken, cooked and chopped.
— 1/3 cup melted margarine.
— 2 cups chicken broth.
— 1 cup, half-and-half.
— One teaspoon salt.
— 1/4 teaspoon pepper.
— 2 pie crusts (either store bought or your own recipe).
Preheat oven to 400 °F. Sauté onion, celery, carrots, and potatoes in margarine for 10 minutes. Add flour to sautéed mixture, stirring well, cook one minute stirring constantly. Combine broth and half-and-half. Gradually stir into vegetable mixture.
Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dishes and top with pie shells.
Bake 30-40 minutes, or until crust is golden and flaky.
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