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Chicken Pot Pie

PostPosted: Sat Mar 05, 2011 11:14 pm
by Zollinger
1 bag, 16 ounces frozen fresh crinkled carrots
1 bag, 16 ounces frozen broccoli
1 bag, 16 ounces frozen fresh golden sweet corn
2 cans, 10 ounces chunk chicken
29 ounces chicken broth
1½ cups milk
2 cups all purpose flour
1 cup butter, (2 sticks)
1 cup celery, chopped
1 cup onion, chopped
1 teaspoon salt
1 teaspoon course ground pepper
2- 9 inch pie crusts
pam cooking spray

Take the pie crust out and let thaw out in wrapper. Rinse broccoli, corn and carrots in cold water to separate; drain well. In a separate pot or pan, melt two sticks of butter. Add celery and onions. saute for a few minutes. Add salt, pepper, flour, chicken broth and milk to mixture. Bring to a boil. Add carrots, corn, broccoli and chicken. Do not drain chicken. Bring mixture to a boil and cook for about five minutes. Be sure to keep stirring mixture. If it gets too dry, add some more water or milk.
Spray bottom of oven with pam cooking spray. Unfold one pie crust and place in bottom of oven. Pour mixture in on top of the pie crust. Add second piecrust on top. Place 16 coals on top and 8 coals on bottom. Can be baked in oven at 350° for about one hour. I sometimes freeze ½ for another time.

PostPosted: Thu May 05, 2011 7:43 pm
by mikeschn
Something like this?