Chicken Pot Pie
From circlemoon8 13 years ago
- 1 hr to make
- Serves not specific
This is a great easy recipe --- I've never made it the way it is called for, though. Alyene McRae, my boss in Louisiana, gave it to me and laughed when I told her how I changed it -- and told me she expected no less! Read more But at the time I was cooking for my dad and he doesn't like chicken -- so I used tuna. I don't really like canned peas and carrots -- so I steamed cauliflower, broccoli and mushrooms. Other than that -- it's Alyene's recipe. See less
Ingredients
- 2 TBS flour shopping list
- 2 TBS butter shopping list
- 1/8 tsp thyme shopping list
- 1/2 cup chicken broth shopping list
- 1/2 cup half and half shopping list
- 2 cups cooked chicken meat (I've even used left-over fresh salmon) shopping list
- 1 can peas and carrots shopping list
- 1 9" pie shell and top shopping list
How to make it
- Preheat oven 425. Place cookie sheet in oven to preheat.
- In a medium saucepan, combine butter, flour and thyme. Cook over low heat until thick and bubbly. Gradually add chicken broth and half and half, stir mixture until mixture begins to thicken. Stir in chicken, peas and carrots. Pour mixture into pie shell, top with crust and cut slits in the top of the crust and crimp edges.
- Bake 30-35 minutes or until crust is brown and broth is bubbly.
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