2 cups mixed vegetables (I used frozen veggies. Just thaw first.)
2 or 3 large potatoes, diced
Instructions
Pre-heat oven to 425 degrees.
Melt butter over medium heat. Add onion & potatoes; cook
about 10 minutes, stirring frequently.
Stir in flour, salt, & pepper until well blended. Gradually stir in
broth & milk, cooking & stirring until bubbly & thickened.
Stir in chicken & mixed veggies, remove from heat. Spoon into
pie plate & top with 1 pie crust. Seal crust & cut slits in several
places on top to vent.
Bake 30-40 minutes or until crust is golden brown. During last
15-20 minutes, cover crust edge with foil to prevent burning.
If freezing, cover pie completely to keep from freezer burning. I
baked mine still partially frozen and it took about 60-80
minutes to bake.
Originally Submitted
1/8/2014
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