Chicken Pot PIE


425o 25 minutes


Use shaker pie crust recipe for pie crust

1 can 10-3/4oz chicken broth

1-1/3 cups water, divided (1 cup & 1/3 cup)

4 medium carrots, sliced

3 medium red potatoes, diced

2 Tbsp olive oil

2 cups mushrooms, sliced

1 medium onion, chopped

1 cup frozen peas

1/3 cup flour (placed into measuring cup)

2-1/2 cups chicken, cooked


Prepare pie crust

In medium pot, combine broth, 1 cup water, carrots, and potatoes. Bring to a boil

Reduce heat and simmer 10 minutes

In skillet, cook chicken until cooked through.  Place on plate and set aside

In skillet, heat oil over medium heat, add mushrooms and onions. Saute until softened

Stir in broth mixture and peas

In 1/3 cup flour, whisk remaining 1/3 cup water until smooth

Whisk flour/water mixture into vegetables and increase heat to medium-high. Bring to a boil

Stir chicken into vegetables and transfer into crust



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.