For weeks now I’ve had a craving for Chicken Pot Pie. So since my parents came into town and my sister and brother in law came for dinner I thought I would make it!
Ingredients: 2 pie crusts, 1/2 bag of peas, 1/2 bag of corn, 1/2 bag of green beans, 2 large cut up carrots, 1 Knorr’s chicken stock pack, 2 cup water, 4 oz flour, 4 oz butter, and 2 large chicken breasts.
Heat 3 cups of water to a boil and add the stock packet. In a sauce pan melt the butter on low and add the flour and cook until the mix is a nut brown color. Add the water mix and bring to a boil on low until thickened…about 2 minutes to make a veloute.
Pre-heat oven to 375
In a separate pan saute the chicken. Saute the carrots in a separate pan. Add the carrots and the other vegetables to the chicken and add the veloute and mix all together. Pour into one of the pie crusts. Then top with the second pie crust. Lastly poke a couple holes in the top of the pie crust.
Cook for about an hour or until the top crust is golden brown.