Chicken Pot Pie

Chicken Pot Pie

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingredients:

1 carton of chicken stock

2 medium carrots, peeled and thinly sliced

3 medium red potatoes, scrubbed and diced

1 small onion, chopped

1/2 cup of frozen corn

1/2 cup of frozen peas

1/3 c. water

1/3 c. flour

1 Pillsbury Pie Crust (unbaked)

3 Chicken breasts cooked, chopped

salt and pepper

Directions:

1.) In medium saucepan, combine chicken stock and vegetables (except peas and corn).  Bring to a boil.  Reduce heat and simmer over low heat for about 10 minutes (or while you are prepping the chicken).

2.) Preheat oven to 425.  Whisk 1/3 c. water into 1/3 c. flour, once smooth,  add to vegetable mixture to thicken.  Add corn and peas into vegetable mixture.  Increase heat to med-high; bring to boil.

3.) Spread out pie crust on floured surface. Stir chicken into vegetable mixture, add salt and pepper to taste, and transfer to the baking dish. Place crust over top of filling, trim and flute edge. Cut a hole in the center of the pie crust.

4.) Bake until filling is bubbly and crust is browned, about 20 minutes.

Picture is borrowed from http://www.google.com/imgres?imgurl=http://img4-3.realsimple.timeinc.net/images/0902/chicken-pot-pie-untouched_300.jpg&imgrefurl=http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-vegetable-pot-pie-00000000008065/index.html&h=357&w=300&sz=24&tbnid=2wcf-lOjHJ6KwM:&tbnh=111&tbnw=93&zoom=1&usg=__EoGu9T5rHXS3bp_0xb4k213YgW8=&docid=VsPILWo9Q6-2fM&sa=X&ei=QfhlUKPvCqOo2wXsi4HoBg&ved=0CDYQ9QEwAw&dur=7446

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s