Chicken Pot Pie By Grandma
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vegetables, cut up and cooked
chicken, cooked and cubed
Choose an assortment of vegetables: carrots, onions, celery, broccoli, green beans, peas, etc.
Cook vegetables until tender and set aside.
In a large sauce pan, heat oil; add flour.
Stir constantly for two minutes.
Dissolve bouillon cubes in hot water and add with milk to oil and flour mixture.
Add seasonings; cook until thick.
Stir in meat and vegetables.
In a 9-inch pie plate, spoon in filling mixture and top with one of:
~ Crispy Croutons: butter both sides of 4 slices of bread.
Sprinkle with garlic powder and parmesan cheese; cube.
~ Fresh Biscuits; prepare biscuits using a biscuit mix and arrange on pie.
~ Traditional Pie Crust - Bake at 400 for 20-30 minutes until filling is bubbly and crust is golden.
If topping gets too brown, cover with aluminum foil.