Homemade Chicken Pot Pie

Ingredients

  • 1 1⁄2 cups potatoes, diced
  • 1⁄2 cup margarine or 1⁄2 cup butter
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 (16 ounce) bag frozen mixed vegetables, thawed
  • 1⁄2 cup all-purpose flour
  • 2 (15 ounce) packages refrigerated pie crusts (or use your favorite pie crust recipe!)
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 4 cups cooked chicken, chopped
  • salt and pepper

Instructions

1 _ Saute potatoes in margarine for 5 minutes in a Dutch oven.

2 _ Add onion, celery and thawed frozen vegetables.

3 _ Saute for another 10 minutes.

4 _ Add flour gradually to the sauteed mixture, stirring constantly for one minute.

5 _ Allow refrigerated pie crust to come to room temperature.

6 _ Meanwhile, combine chicken broth and half and half.

7 _ Gradually stir into the vegetable mixture.

8 _ Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

9 _ Add chopped chicken, stirring well.

10 _ Add additional salt and pepper to taste.

12 _ Preheat oven to 400 degrees Fahrenheit.

13 _ Spray a 9 X 13 casserole with nonstick spray.

14 _ Place pie crust on the bottom of the pan to cover, cutting to fit.


15 _ Pour chicken/vegetable mixture over the pie crust.

16 _ Top with the remaining pie crust.

17 _ Cut vents in the top crust.

18 _ Bake for 40 minutes or until crust is golden brown.
Enjoy!

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