Chicken Pot Pie

Chicken Pot Pie 

Chicken Pot Pie is one of my husband’s favorite and thanks to my mother-in-law for sharing the recipe.  Chicken Pot Pie it is made quite often in our home especially in the winter, it is easy to make just takes a little time.

Ingredients:

2 Cups Cooked Chicken (boil chicken for 1 hour and half)

1 Cup Carrots

1 Cup Potatoes

Small Bag of Frozen Peas (14 oz)

4 Pie Crusts (Pillsbury is the brand I like)

1/3 Cup Butter

1/3 Cup Flour

1 (14 oz.) can chicken broth

2/3 Cup evaporated milk

1 egg

Directions:

Cook vegetable until tender (takes about 20 to 30 minutes) then drain them. Cut chicken into bite size pieces.  To make gravy, melt butter then slowly add flour. Stir well. Slowly add the chicken broth and evaporated milk.  Stir until mixture boils and thickens. Divide carrots and potatoes in 2 pie shells, followed by frozen peas and chicken to the two pie shells.  Pour gravy over the vegetables and chicken. Top each pie with the second pie crust.  Beat the egg well and brush on the top of the crusts. Bake at 425 for 20 to 30 minutes. 

If two pies are too much for you, then cut the vegetable in half and just make one. I will post a picture of the pie next time I make it. My husband dug into it before I could take a picture.