“This chicken pot pie was created one night when the pantry was close to bare. I had some leftover chicken, frozen mixed veggies and basic pantry ingredients but not much else. We now have this several times per month all year round.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Rub the bottom and sides of a 9x13 baker with butter. Cook and cube chicken if necessary. Layer chicken in the bottom of baking dish.
  3. Cook veggies about five minutes in the microwave in a microwave dish with only a splash of water. Layer on top of chicken.
  4. Combine corn starch and milk and stir until smooth.
  5. Add butter, salt and pepper. Stirring constantly, bring to a boil. Boil one minute until thickened. Pour over chicken and vegetables.
  6. Combine flour, salt, oil and water in a large mixing bowl. Roll out between 2 sheets of wax paper. Place crust on top of the roux and cut slits or decorate top crust as desired. Bake for 20-25 minutes until crust is golden brown.

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