Total cook time: 1 hour 10 minutes
Serves: 4-6 people
Ingredients:
Crust
1 box refrigerated pie crusts, softened (follow the directions on the box)
Filling
1/3cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken
1 cup peas and carrots mixture (canned or thawed if using frozen)
1 cup potatoes peeled and cubed
1 Tablespoon powdered chicken broth base (I use Orrington Farms Broth Base & Seasoning)
Directions:
- Pre-heat oven to 425°F.
- Make pie crust according to the directions on the box and set aside.
- Fill 2-quart saucepan with water once water is starting to boil stir in chicken broth base. Take off of heat.
- Wash, peel and cut potatoes. Place them in the pan of chicken broth and boil until soft. Strain and set aside. (I leave mine in the colander, wash and reuse the 2-quart saucepan to make the rest of the filling.)
- In a 2-quart saucepan, melt butter over medium heat. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
-
Stir in chicken, potatoes and peas and carrots mixture. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
-
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
