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Barbara's Chicken Pot Pie

Recipe from Megan

www.StyleAmongFriends.com

This recipe is a family favorite! It's a great weeknight dinner that can be easily prepped in 20 minutes and bakes for 30.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 bag frozen peas & carrots
  • 1/3 cup butter
  • 1/3 cup flour
  • 1/3 cup chopped onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 cup chicken broth
  • 2/3 cup milk
  • 3 chicken breasts (cooked and cubed) tip: I use 1 whole shredded rotisserie chicken
  • 2 9″ ready made pie crusts

Instructions
 

  • Rinse and drain peas and carrots, heat butter in a pan, add flour, onion, salt and pepper – stir until thick and bubbly. 
  • Remove from heat, stir in milk and chicken broth. Put back on the burner and bring to a boil, stirring for 1 min. 
  • Add the chicken and veggies (you can use any frozen mixed veggies you have on hand). 
  • Pour into bottom pie crust, put 2nd crust on top, pinching the sides to seal. Poke holes to vent on the top and paint the top with an egg wash to make the crust extra yummy. I sprinkle sea salt flakes on top just for flavor. 
  • Cover and bake at 425 for 30 min. Uncover last 10 min. Enjoy!