Chicken Pot Pie
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A home-kitchen version of chicken pot pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/2 c. chicken broth
- 1/2 c. cream
- 2 c. cooked chicken, cubed
- 1 can peas and carrots, drained
- 1 pie shell
- 1 pie pastry for topping
Method
In saucepan, melt butter and then mix flour, salt and pepper. Cook over low heat until mixture is smooth and bubbly.
Stir in cream and broth.
Boil 1 minute.
Add chicken and vegetables. Pour into unbaked pie shell and top with unbaked pie pastry. Bake at 425° for 35 to 40 minutes until brown.
You may use leftover turkey instead of chicken if you want.
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