Name: Chicken (You did it) Pot Pie
Yield: One 9x13 casserole
Cuisine: Poultry
Ingredients: 1 can each peas, green beans, and carrots; 1/3 cup butter or 1 stick margarine; 1/3 cup all-purpose flour; 1/3 cup chopped onions; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-3/4 cups chicken broth; 2/3 cup milk; 2-1/2 to 3 cups cut-up cooked chicken or turkey; Pastry for 9-inch two-crust pie

Share:

Rate this Recipe:

Make putting this all-time favorite together a snap by purchasing a ready-to-use pie crust. It does take a little bit of time but my husband loves it.

Ingredients

1 can each peas, green beans, and carrots

1/3 cup butter or 1 stick margarine

1/3 cup all-purpose flour

1/3 cup chopped onions

1/2 teaspoon salt

1/4 teaspoon pepper

1-3/4 cups chicken broth

2/3 cup milk

2-1/2 to 3 cups cut-up cooked chicken or turkey

Pastry for 9-inch two-crust pie

Instructions

Rinse canned veggies in cold water; drain. Melt butter in a 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper.

Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for about 1 minute. Stir in chicken and peas and carrots; remove from heat.

Heat oven to 350 degrees.

Make pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased 9x13 square pan. Pour chicken mixture into pastry-lined pan.

Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.

Bake about 35 minutes or until golden brown.