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 Tbspbutter
-
2 Tbspflour
-
1/8 tspthyme
-
1/2 cchicken broth
-
1/2 chalf and half
-
2 ccooked chicken meat
-
1 can(s)peas and carrots, drained
-
9"pie shell and top
How to Make Chicken Pot Pie
- Preheat oven 425. Place cookie sheet in oven to preheat, too.
- In 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.
- Bake 30-35 minutes or until crust is browned and the inside is bubbly.
