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Renee's Chicken Pot Pie
Prep Time: 20 mins
Cook Time: 1 hr
Yield: Two 9" Pies
Ingredients
- 4-5 cups chicken breast, cooked and cubed
- 1 frozen peas and carrots (16 oz. bag), cooked and drained
- 1 medium onion, finely chopped
- 1⁄2 cup flour
- 1⁄4 cup butter
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1⁄2 teaspoon thyme dried
- 4 Pie Crust Shells , 2 for tops and 2 for bottoms
- 1 3⁄4 cups milk
- 1⁄4 cup chicken stock or broth
Directions
Preheat oven to 375º
- Melt butter in large pan; sauté onions.
- Add flour to make paste. Gradually add milk and water to make white sauce, stirring constantly.
- Add salt, pepper and thyme; heat until thick and bubbly.
- Add chicken and vegetables; heat through.
- Place mixture in bottom crust and cover with top crust (Flaky Pie Crust). Cut slits in top crust to vent. Cover edge with foil strips and bake for 45-50 mins at 375º.
Notes
I like to cook the chicken breasts in a crockpot the day before, then pull apart/shred while still hot.