Chicken Pot Pie:
4 Large Potatoes, peeled, cooked and diced
3 c. Veggies (I like to use peas, carrots and green beans. Fresh or frozen are okay.)
1 can Chicken Breast/or 1 lb. or so of cooked chicken, diced up
1.5 c. Milk
2 T. Margarine
2 T. Flour
1 tsp. Salt
1 tsp. Thyme
1 tsp. Pepper
1 T. Onion flakes
1 top pie crust (I always use Better Homes and Gardens recipe for a single pie crust.)
1. In a large pot combine the potatoes, veggies, chicken, milk, salt, thyme, pepper and onion flakes. Heat to boil, then turn to medium and cook for 10 minutes. (Longer if your veggies were frozen.)
2. Add margine and stir till melted and combined.
3. Add flour. Slowly and stirring constantly.
4. Fill Casserole dish with the thickened soup type mixture.
6. Bake for 30 minutes at 350 degrees.
7. Enjoy! (And be careful it is hot!!)
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ReplyDelete[...] when I was making dinner tonight I just wanted to whip something up quickly. I decided on Chicken Pot Pies, but wanted it faster. So, this is what I came up with! Super fast, super easy and super [...]
ReplyDeleteStill one of my favorites :) I use a casserole dish which comes with a lid so I can use the lid to cut my pie dough into a perfect circle! I use a pre-made frozen rolled up pie crust. I love how this is an easy and versatile recipe which I ALWAYS have all the ingredients for. Our Go-to recipe when we are in a pinch!
ReplyDeleteThanks Lori!! This is my go-to recipe too for a quick, easy and yummy recipe! :) So glad you like it!
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ReplyDeleteWell, Anonymous, it does depend on how thick your crust is...
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