- Prep Time: 45m
- Cook Time: 45m
- Total Time: 1h 30m
- Yield: 2 Chicken Pot Pies
Ingredients
- 3 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 can sliced carrots
- 2 cups sliced mushrooms
- 1 can diced potatoes (or 1 medium potato, cubed)
- 1 can corn
- 1 can peas
- 3 tablespoons flour
- 3 tablespoons butter
- 1 cup milk
- 2 cups chicken broth
- 4 deep dish pie shells
Instructions
- Preheat oven to 375 degrees.
- In a large stock pot, add enough water to boil the chicken.
- Boil Chicken until done, about 30 minutes.
- Don\'t toss out the water you boiled the chicken in.
- Remove Chicken from water and shred chicken into pieces.
- Place chicken in a bowl to rest.
- In the stockpot and water you boiled the chicken in, boil peas, corn, potatoes, carrots and mushroom about 15 minutes.
- Drain and set the veggies aside.
- Over medium heat, melt the butter.
- Stir in the flour, salt, garlic powder, and black pepper.
- Slowly stir in chicken broth and milk. Bring it to a boil then simmer over medium heat until thick.
- Add Veggies and Chicken to gravy mixture.
- Place bottom pie shells on sheet pans.
- Pour chicken pot pie filling into both pie shells.
- Place extra shells on top of bottom shells (upside-down).
- Make slits in the top of each pie shell to allow steam to escape.
- Bake at 375 degrees for 45 minutes or until crust is golden.
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