Chicken Pot Pie

By: Trisha

From: Carol Hoffmann

1/2 C. Butter

1/2 C. Flour

2 t. Minced Onion Flakes

1 1/2 T. Chicken Bouillon

1/2 t. Salt

1/4 t. Pepper

2 C. Water

1 C. Milk

2 C. Cooked Chicken, diced

1 (10 oz) Pkg. frozen Peas, Carrots, Green Beans, Corn

1/2 Pkg. frozen Southwestern Potatoes (like cubed potatoes)

Pastry for 2 pies

Make pie crust. Check out my pie crust recipe. This will make 2 crusts, top and bottom.

Heat butter in pan until melted. Stir in flour, onion, chicken bouillon, salt, and pepper. Add water and milk, stirring constantly. Heat to boiling and boil for 1 minute while stirring. Remove from heat. Stir in chicken and veggies.

Pour filling into prepared unbaked pie crust. Top with second crust. Fold edges under and flute. Cut slits in top and bake 425 for 30 minutes.

Most of us love this recipe. I've had chicken pot pie before but hated it because off the biscuits on top! But with the pie crust it makes it taste like the pot pies you buy at the store (frozen- the crust part of it). The last time I made it I was short on time and took it out right at 30 minutes. The dough was just barely not done, and it was so good! Hopefully there is a piece left so I can take a picture of it. Very easy to make too.