Chicken Pot Pie
Combine in a large skillet:
1 1/2 c. chicken broth
1 c. water
2 carrots, chopped
2 potatoes, chopped
Bring to a boil, reduce to medium and cook for 10 minutes.
Heat oven to 425.
Stir 1 c. peas and 1 c. corn into the pan.
Stir 1/3 c. flour with 1/3 c. water until smooth. Stir into vegetable mixture. Increase heat to med-high and bring to a boil. Stir continuously until slightly thickened.
Add 2 c. cooked chicken, shredded or chopped, into vegetable mixture.
Pour filling into an unbaked pie crust. Top with additional crust and cut slits in the top for steam. Bake in preheated oven for 20 mins.
© 2010-2011 Day to Day Cook - All Rights Reserved
No comments:
Post a Comment