Along with doing a menu plan every week I also wanted to start trying some new recipes…I certainly have enough cookbooks and recipes to choose from LoL! Anyway, I LOVE chicken pot pies and I’ve never tried making one myself, but I had some Pillsbury pie shells left over from the extra pie I never baked at Christmas 
, so I decided to give it a shot! Oh my gosh it was so good! I can’t believe I haven’t tried making one before now since it was so easy. There’s even enough leftovers for me and Abbey to have it for dinner one night this week when Scott is working so I think we’ll be adjusting the menu plan a little bit .
Chicken Pot Pie
1/2 cup of Butter
1/3 cup of flour
dash of pepper
10 oz of chicken broth (one can)
3/4 cup of milk
2 cups cubed, cooked chicken
1/3 cup chopped onion
1 (4 oz) can mushrooms
1 cup frozen peas (but I used green beans instead)
1 pkg (9 oz) frozen baby carrots (I used fresh carrots cut up)
Pillsbury refrigerated pie crusts
1. Heat oven to 350 degrees. Grease pie plate.
2. Melt butter in large skillet; stir in flour and pepper. Cook 1 minute, stirring constantly until smooth and bubble. Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, onion, mushrooms, peas and carrots; cook until hot and bubbly and carrots start to soften. place on pie crust into the pie plate. Spoon the mixture evenly into the pie shell, place second pie crust on top, crimp edges and cut slits in top of pie. Brush top pie crust with melted butter.
3. Bake at 350 degrees for about 50 minutes until crust is golden brown.
I made the inside of the pie on Sunday night and then made the pie on Monday so I heated up the mixture before putting it in the pie shell. I needed to add a splash of milk to thin it out a bit.
