Friday, October 23, 2009

Grammy Lou's Chicken Pot Pie

2-3 chicken breasts
1 pkg frozen mixed vegetables
2 small potatoes, cubed
¼ cup chopped onion
4 Tb butter
4 Tb flour
½ lb Velveeta Cheese, cubed
Salt & Pepper to taste
Pie Crust


Preheat oven to 450 deg. Place bottom pie crust in pan and brown in oven for 12-15 minutes.

Boil chicken breasts. Remove chicken from pot; debone & shred. In stock, cook vegetables and cubed potatoes for 8 minutes. Strain out veggies, reserve liquid. In pot, melt butter and add flour and cook for a minute; add 3 cups chicken stock. Cook until bubbly. Add veggies, chicken and Velveeta cheese. When cheese is melted, pour into browned pie crust. Put top crust, cut slits to allow steam to escape and bake until crust is browned ~about 15 – 20 minutes~.

Tips:


  • I use my deep dish baker from Pampered Chef. Otherwise this recipe makes enough for 2 pie plates. Some other must haves from Pampered Chef are the Mix ’N Chop and Spiral Wisk.

  • I also use prepared refrigerated pie crust and frozen chopped onions.
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