Chicken Pot Pie
This recipe makes two 9 inch deep dish pies. If you do not need 2 pies cut this recipe in half.
4 Cups chopped cooked chicken (I boil Boneless skinless chicken breast)
1 Cup Chopped Onion
1 Cup Chopped Celery (I don't include celery, because I don't like it)
6 Tb. Butter
6 Tb. Flour
2 Tb. Parsley Flakes
3 ts. Instant Chicken Bouillon Granules
1 ts. Poultry Season
1/2 ts. Garlic Salt
1/2 ts. Pepper
1 ts. Salt
1 and 1/2 Cup Milk
1 Cup Swanson's Chicken Broth (more if needed)
1 Cup Thinly Sliced Carrot
2 Cups Diced Peeled Potato
1 Cup Frozen Peas
1 Cup Frozen Corn
2 9 Inch Deep Dish Pie Crusts
2 Pillsbury Topper Crusts
In pot on medium high saute onion and celery in butter until tender. Stir in Flour (do not stop stirring while slowly adding flour, you are making a roue) Stir in Parsley, Chicken Granules, Poultry Season, Garlic Salt, Pepper and Salt. Blend in milk and chicken broth Stirring constantly until thickened. Add chicken, carrot, potatoes, peas and corn. Pour into pie shells. Place pie crust over top (roll it out a little) Seal edges (I use a fork) Cut slits into top.
You can throw one of these into the freezer if you want to, Just put it in before cooking. Thaw before cooking
Bake at 375 for 1 hour.
This is your roue you want it to be thick before adding the vegtables
Just before I put the tops on
After it was half eaten, It is always eaten before I get a picture.