Chicken Pot Pie

Chicken Pot Pie

Source: Stephanie Ertel

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 6

Ingredients

1 pound skinless, boneless chicken breast halves – cooked and cubed (I boil mine for 2 hours in chicken broth and then shred it)
1 cup sliced carrots
½ cup frozen corn
½ cup frozen green peas
½ cup diced potatoes
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Instructions

Preheat oven to 425 degrees F
In saucepan combine chicken, carrots, peas, corn and potatoes. Add water or chicken broth to cover and boil for 15 mins
Remove from heat and drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent.
Stir in flour, salt, pepper, garlic powder.
Slowly stir in milk and chicken broth.
Simmer over medium-low heat until thick.
Remove from heat and set aside.
Place pie crust in pie dish and brush with egg white wash.
Place the chicken mixture in the in bottom of pie crust.
Pour hot liquid mixture over.
Cover with top crust, seal edges and brush with egg white wash.
Make several small slits in top
to allow steam to escape.
Bake in the preheated oven for 40 mins or until crust is golden brown and mixture is bubbly.
Cool for 10 mins before serving.
(I use a deep pie dish. I also add ½ of cream of chicken soup can to the liquid mixture. If you use a regular pie dish then adding the cream of chicken soup will not fit.)