Recipe for Chicken Pot Pie

Here is a great recipe for chicken pot pie. You can change this recipe up by making one large pie or try individual pot pies. Don't buy the frozen pot pies that are really high in fat and perservatives. All you have to do is use this recipe and prepare them in mini tin foil pie plates or small ramekins, if you're lucky enough to have some.

You can also cut back on calories by cutting out the bottom pie crust. Fill your pie ingredients on the bottom then add your crust on the top. Don't forget to add slits or use a mini cookie cutter to cut out a shape for the top crust.






pie dough homemade or store bought
can cream of chicken soup or homemade sauce below**
frozen mixed vegetables
2-3 cups shredded chicken
2 tablespoons butter, melted

Sprinkle the table with flour and roll out a ball of pie dough into a small circle. Place dough into a pie pan. Roll out the second ball of dough into a circle for the top crust, set aside.

Add vegetables, chicken, and cream soup or homemade sauce to a mixing bowl. Spoon mixture into pie shell. With the second circle use mini cookie cutters or cut slits in the circle. Top pie with second pie crust.




Cut off the excess dough around the edges and pinch the edges together. With a pastry brush, brush tops of pie with melted butter before cooking. Bake at 375 degrees for 30 minutes or until crust is golden brown.

Homemade Cream of Chicken Soup

Replace this homemade cream of chicken soup with the canned version. This is a lot healthier than the canned soups.  And personally we like it a lot better than the canned cream soup!

1/3 cup butter or stick margarine
1/3 cup all-purpose flour
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
In saucepan melt butter. Whisk in flour until thickens. Whisk in chicken broth and pepper. Bring to a boil until thickens. Whisk in milk and again bring to a boil until thickens set aside and allow to cool.

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