Chicken Pot Pie

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  • 3 chicken breasts
  • 6 carrots diced
  • 1 can(s) english peas drained
  • 1 stick(s) butter
  • 1/2 cup(s) flour
  • 2 cup(s) chicken broth
  • 1 cup(s) whole milk
  • 1 Pillsbury refrigerated pie crust


  1. Boil chicken breasts, cool, and chop into bite sized pieces. Steam carrots until soft.
  2. Make sauce by melting butter in saucepan, slowly adding flour and cook stirring with whisk until dissolved. Slowly add chicken broth and cook on medium heat while stirring until begins to thicken. Add milk. Let simmer on low heat until thick. Add chopped chicken, drained carrots and peas. Put filling in pie plate or 8X8 greased pyrex. Top with refrigerated pie crust. Bake in preheated oven at 400 degrees for 30-45 minutes until crust is cooked and slightly brown. May also be frozen before cooking. Begin in cold oven and cook 45 minutes if frozen..
October 2013

This recipe is a personal recipe added by MaryJo627 and has not been tested or endorsed by MyRecipes.

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