Chicken Pot Pie
By
Cathy Gillespie
@circlemoon8
5
In lieu of chicken meat I have used, turkey, salmon or tuna.
In lieu of the carrots and peas I use about a cup of steamed vegetables (cauliflower, broccoli, green beans and/or carrots).
In lieu of half and half, I have used plain milk.
This recipe came from a friend and it is my favorite...Alyenne told me she expected me to tweak the recipe -- just as I did!
In lieu of the carrots and peas I use about a cup of steamed vegetables (cauliflower, broccoli, green beans and/or carrots).
In lieu of half and half, I have used plain milk.
This recipe came from a friend and it is my favorite...Alyenne told me she expected me to tweak the recipe -- just as I did!
Ingredients
- 2 Tbsp
- butter
- 2 Tbsp
- flour
- 1/8 tsp
- thyme
- 1/2 c
- chicken broth
- 1/2 c
- half and half
- 2 c
- cooked chicken meat
- 1 can(s)
- peas and carrots, drained
- 9"
- pie shell and top
How to Make Chicken Pot Pie
- 1Preheat oven 425. Place cookie sheet in oven to preheat, too.
- 2In a medium saucepan combine butter, flour and thyme. Cook over low heat until thick and bubbly. Gradually add chicken broth and half & half; stir until mixture begins to thicken. Stir in chicken and vegetables. Pour mixture into pie shell and add top crust. Cut slits in the top and crimp edges.
- 3Bake 30-35 minutes or until crust is browned and the inside is bubbly.
