Saturday, September 24, 2011

Chicken Pot Pie

Chicken Pot Pie
(makes 2)

2 c Cooked Chicken
1 tbs Flour
1/2 c Carrots (sliced)
1 c Potatoes (cubed)
1/2 c Onions
1 can Evaporated Milk
2 cans Cream of Chicken Soup
1/2 c Frozen Peas
Salt & Pepper
2 tbs Butter

Toss cooked chicken with flour.  Steam or boil carrots, potatoes & onions until tender, drain & add chicken along with soup, butter, seasonings & peas.  Pour into uncooked pie crush--poke or cut vents in top crust.  Bake at 450° for 45 minutes.

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