One and Only Chicken Pot Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Easy, delicious and a family favorite, this can be modified with a gluten-free crust or rice milk to adapt to allergy needs. I use Better than Bullion for a healthier alternative to bullion cubes. Enjoy! Ingredients:
1/3 cup butter |
2 onions, chopped fine |
1/4 teaspoon pepper |
1 3/4 cups chicken broth |
2 cups cooked chicken, chopped |
1/3 cup flour |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
2 bouillon cubes (see note) |
2/3 cup milk |
10 ounces frozen mixed vegetables |
2 pie crusts |
Directions:
1. Preheat oven to 425 degrees.
2. Melt butter in a large saucepan. Blend in flour, onion, salt, pepper, bullion. Cook over low heat until smooth and bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil one minute. Remove from heat and add chicken and frozen vegetables.
3. Line a pie pan with one crust. Add chicken mixture. Top with second crust, crimping edges. Slit the crust in several places. -You can freeze at this point.- Bake until golden brown, about 45 minutes.
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