Chicken Pot Pie

I made this chicken pot pie the other night and it is very yummy! Well, the crust and the gravy were (heehee) I only took one bite since I am on the “no meat thing” right now. For a while now I have been trying to find a recipe that did not call for cream of chicken (to me that is the grossest looking stuff, and you never know what those little chunks are) and finally found one in my Betty Crocker cookbook.

It calls for a homemade crust but I just bought 2 of the deep dish ones. I have not mastered the art of making a pie crust, yet.  I also left out the peas & carrots. I also left out the onions.

1 pk (10 oz) frozen peas and carrots
1/3 cup of butter
1/3 cup of flour
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 cups of cooked chicken or turkey
pie crust

Rinse frozen peas and carrots in cold water, drain

Melt butter in saucepan over med heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boil, stir constantly. Boil and stir one minute. Stir in chicken and peas; remove from heat.

Heat over to 425

Pour chicken mixture pastry lined pan.

Roll remaining pastry out. Cut out designs with 1 inch cookie cutter. Place over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under adn flute.

*I am going to try and make this with just the veggies and gravy next time. *
I also found a recipe for making your own Cream of Chicken powder  (adding water when needed) I’ll have to look for it again. Once I find it I will post it.