Chicken Pot Pie features store bought crust, cooked chicken, peas, corn, carrots, green beans, and potatoes in a creamy sauce.
Course: Main Course
Keyword: chicken pot pie
Author: Mindy Boyd
1box refrigerated pie crust
1/3cupbutter or margarine
1 3/4cupschicken broth
2cupsfrozen mixed vegetablesthawed
1potatoboiled and cubed (about 3/4 cup)
1poundbonelessskinless chicken breasts, cooked and cut into cubes
Preheat oven to 425°. Place bottom crust in a 9" pie pan.
In a medium saucepan melt butter over medium heat, add onion and cook until tender, 2-3 minutes. Whisk in flour, salt and pepper and cook for 1 minute, whisk in milk and broth and heat until boiling, stirring constantly, boil for 1 minute.
Take off of heat and add vegetables and chicken. spoon into crust.
Top with crust, seal edges and press with fork all around. Cut several slits in top of crust.
Cover edges with foil. Bake for 30-40 minutes, until browned. Remove foil for the last 15 minutes to brown edges.
I used 2 boneless, skinless chicken breasts slathered in olive oil, seasoned with salt and pepper, and roasted in a 350° oven for 35 minutes.