Easy Chicken Pot Pie
Recipe By: Cindi Brandal
Servings size: 10-12
Preparation Time: 0:14 min prep +0:40 min bake
Ingredients
- 5 chicken breast halves -- boiled, then cubed
- 2 teaspoons garlic powder
- 16 ounces frozen mixed vegetables
- 2 10 inch pie crusts, homemade
- 1 tablespoon dehydrated minced onion, reconstituted with a little hot water
- 1 teaspoon seasoned salt (I use Johny's)
- 3 chicken broth cubes
- 1/2 cup flour
- 3 cups water
Directions
Make pie crust dough. Cover and let sit in fridge for an hour. Cover whole chicken breasts just enough to cover all with water. Boil until done through. Cool and cube. In left over Chicken broth, add spices and broth cubes. Add the bag of frozen veggies and cook on Med-high until tender. Crumble and add the bullion cubes. Stir. Add the flour to 1/2 cup cold water to make a smooth paste. Add to mixture and stir frequently until thickened to keep bottom from burning.
Roll out bottom crust and put in 9 x 13 pan. Add the meat/veggie mixture. Roll out the top crust - set on mixture and pinch the top and bottom crust together to form a sealed edge. Cut a few vent holes into crust top. Put foil around the edges to keep them from burning. Place in 325 degree oven for 30 minutes. Remove the foil and cook 10 minutes longer (sauce should bubble up in the vent holes when done. Cool and serve.
Note: You can also make individual pies as well.
