Chicken Pot Pie to die for

The Eats by Cindy

Preheat oven to 425.
  • Melt 2/3 C. butter in a large pan.
  • Add 2/3 C onion and  3-5 chicken breasts. Cook until chicken is done.
  • Remove chicken to a plate. 
  • Add 2/3 C. flour, 1/2 tsp salt and 1/4 tsp pepper. Stir until bubbly.
  • Slowly stir in 2 cans of chicken broth and 1 1/3 C milk. Bring to a simmer.
  • Add two cups petite peas, 2 cups fresh mini carrots cut in half and 2 potatoes chopped into cubes.
  • Stir together and let simmer while you cut up the chicken into chunks and add to mixture.
  • Stir.
  • Pour into a 9 X 13 pan.
  • Cover with pie crust, cutting two slits in the center to allow steam to escape. (Next week I'll give the scoop on making your own crust)
  • Bake for about 35 minutes or when crust is golden brown.
  • Serve with a side of asparagas and have strawberries for dessert. Yum!