There are several easy ways to make chicken pot pie. This recipe is one of the easier ones. I use store bought pie crust and bake this before I leave to school. My hubby can then reheat individual slices for our family. I used the remnants of a store bought rotissire chicken but you can also use cooked boneless skinless chicken breast that has either been shredded or cubed.
Chicken Pot Pie Part Deux
8-10 baby carrots cut into coins
1 small onion diced
2 medium potatoes microwaved with holes poked in it for about 5 minutes
1/2 c frozen peas thawed
remnants of your rotissire chicken or 1-2 cooked boneless skinless chicken breasts
2 TBSP flour
2 TBSP butter or oil
1 Knorr Homestyle stock packet
salt and pepper
1 package of 2 store brand pie crust
a pie pan
Pre heat oven to 350 degrees.
In a frying pan add 2 TBSP oil to a pan and add the carrot coins and onions. Brown for 2-3 minutes or until the carrots begin to soften. Add the the flour over the carrots and stir. Brown for an additional 2 minutes and add the water and the stock packet. You can also use a cup of chicken stock in this step. Season with salt and pepper. Add the potatoes and lastly the peas. Let the sauce thicken for a few minutes and pour into a pie crust. Cover with another pie crust and use a fork to seal the edges. Also prick holes in the top to to let the steam escape. Cut away any additional dough. Bake for 25-30 minutes or until the crust is golden. Makes 8 slices.