Chicken Pot Pie 46 Recipe

  • 5 1/2 butter
  • 1/3 chopped onion
  • 1/3 flour
  • 2/3 low-fat milk
  • 1 3/4 chicken stock made with Pastene brand chicken base
  • 3 chicken breasts, cooked
  • 1 potatoes, cubed, cooked al dente
  • 1/2 frozen peas
  • 1/2 carrots sliced
Melt butter add onion and sauté until soft.

Add flour and cook for a few minutes until brown, then add chicken stock and milk. Cook slowly till thick, and then add cooked, cut chicken. Mix well and add potatoes, peas and carrots. Mix all thoroughly and pour into a Pillsbury pie crust, then top with another pie crust. Brush with egg wash or milk.

Bake at 425 degrees for 30 - 40 minutes.

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