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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is Betty Crocker's chicken pot pie version with a couple minor adjustments. It's a great recipe! We gobble up this pie and frown a bit upon realizing the last slice is gone. Homemade crust sends this over the top...but use pre-made crusts if you'd like. Enjoy! Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon seasoning salt (like season all) |
1/2 teaspoon dried thyme |
1/4 teaspoon fresh cracked black pepper |
3/4 cup chicken broth |
3/4 cup half-and-half cream |
1/2 cup frozen peas |
1/2 cup frozen corn |
1/2 cup cooked potato |
2 cups shredded cooked chicken breasts |
1 standard pastry for double-crust pie |
Directions:
1. Preheat oven to 425.
2. Heat buttter in 3 quart saucepan over medium heat until melted; stir in flour and spices.
3. Cook, stirring constantly, until mixture is smooth and bubbly.
4. Carefully add chicken broth and half-n-half in a thin stream while stirring to incorporate.
5. Stir constantly until thickened and beginning to bubble.
6. Add vegetables and chicken. Mix. Remove from heat.
7. Pour chicken mixture into bottom pie shell.
8. Cover with top pie shell. Seal edges; prick steam holes.
9. Bake 35 to 40 minutes, until lightly browned and bubbly/steaming.
10. Let stand a few minutes before cutting.
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