Chicken Pot Pie

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from Tiffany at eatathomecooks.com

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Servings: to 8

Calories: 284kcal

Ingredients

2-3 cups cooked chicken
1 bag frozen stew vegetables
2 cups chicken broth
10 oz. can cream of chicken soup or use homemade version below
1 pie crust pre-made

Instructions

For the chicken pot pie:

Pour the frozen vegetables over the top of the chicken that you place in the bottom of the casserole dish. No need to thaw the veggies.
Mix the broth and cream of chicken soup.
Add pepper. I like a generous sprinkle of pepper.
Pour this mixture over the top of the veggies and chicken.
Unfold the crust and spread it out over the casserole dish.
Cut in a few slits on the pie crust, whatever design you prefer to let it vent.
Bake it uncovered at 350° for about an hour.

Notes

Don’t want to use cream of chicken soup? Melt ¼ cup butter in a pan. Whisk in ¼ cup unbleached all-purpose flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in ¾ cup milk and ¾ cup chicken broth and bring to a boil, stirring frequently. Use this in place of the cream of chicken soup in the recipe.

Nutrition