Chicken Pot Pie Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 10

Ingredients:
3 chicken breasts, cooked and cubed
1/2 cup sliced carrots (frozen or canned)
1/2 cup frozen corn
1/2 cup frozen peas
1 can mushrooms, drained
1 large potato, cooked, peeled and diced
4 unbaked pie crusts
***Light White Sauce***
1/2 cup skim milk
1/2 cup evaporated skim milk
1 cup chicken broth from bouillon
salt and pepper to taste
1 tablespoon butter
2 1/2 tablespoons cornstarch, MIXED WITH
3/4 cup water

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Directions:

Prepare the pies: Place 2 of the pie crusts in pie pans. You can bake them for 6-8 minutes if you want a flakier crust, but it's not necessary.

For Pies: In a large saucepan combine chicken, carrots, corn, peas, mushrooms, potato, and white sauce. Heat until simmering. Pour into the pie shells. Top with remaining pie crusts, trimming excess and piercing top crust. Bake 25-35 minutes at 425 degrees, until crust is baked through.

For Sauce: Stir all ingredients together except cornstarch and water. Bring to simmer stirring constantly. Slowly add in cornstarch mixture. Stir until thick.

This recipe from CDKitchen for Chicken Pot Pie serves/makes 10

Recipe ID: 18234

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