Chicken Pot Pie

On a cold winters night nothing tastes better than a hearty home cooked meal. Chicken pot pie is what warms us up in our house.

Serves 1/6

Chicken Pot Pie
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Ingredients

  • 2 boneless, skinless chicken breast, cubed
  • 2 carrots, sliced
  • 1/2 head of broccoli, cut in 1/2" pieces
  • 1 onion, cubed
  • 1 tbsp flour
  • 1 cup milk
  • 1 cup corn
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp nutmeg
  • 2 pie crusts.

Instructions

  1. Preheat oven to 350 degrees. Place one pie crust in the bottom of a greased pie pan.
  2. In a large non stick skillet over medium high heat cook the chicken until brown.
  3. Add the broccoli, carrots and onion.
  4. Cook until onion begin to soften 3 minutes.
  5. Add the flour and stir until everything is coated.
  6. Pour in the milk.
  7. Simmer until liquid begins to thicken 5 minutes.
  8. Stir in the corn, salt, pepper and nutmeg.
  9. Pour the filling into the pie plate.
  10. Top with second pie crust and seal edges together. Make slits in the top of the pie so steam can escape.
  11. Bake in preheated oven 35-45 minutes or until golden brown.
  12. Let rest 10 minutes before cutting.
Recipe Type: Main Dishes
7.6.4
176

Preheat oven to 350 degrees. Place one pie crust in the bottom of a greased pie pan.

In a large non stick skillet over medium high heat cook the chicken until brown.

Add the broccoli, carrots and onion.

Cook until onion begin to soften 3 minutes.

Add the flour and stir until everything is coated.

Pour in the milk.

Simmer until liquid begins to thicken 5 minutes.

Stir in the corn, salt, pepper and nutmeg.

Pour the filling into the pie plate.

Top with second pie crust and seal edges together. Make slits in the top of the pie so steam can escape.

Bake in preheated oven 35-45 minutes or until golden brown.

Let rest 10 minutes before cutting.

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