Friday, June 17, 2011

Quick, cheap, and tasty chicken pot pie recipe

‎3 cans Veg All
2 cans Chicken
2 deep dish pie crusts
2 packaged pie crust
1 can chicken broth
1/2 cup self rising flour
1/2 cup skim milk
oil, onion, and pepper as desired

Turn the oven on bake at 350.

Saute the onions in a deep skillet and add chicken broth after they are soft. (I skipped this and used granulated onion powder because I didn't have an onion.) Drain and add chicken and Veg all.

Remove the covers from the pie crust and poke the bottom and sides with a fork till the shells are vented.

After the pie mixture is bubbling add flour a tablespoon at a time until it thickens. Stir as you add. Add milk as you add flour. Season as desired.

Remove the packaged pie crusts from their package. Fill the pie shells and cover with the unraveled pie crusts. Use a knife to poke holes in the top to vent. Bake for 30 to 40 minutes on 350 until the crust is golden.

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