|2 ||frozen 9-inch deep dish pie shells|
|1 can (12-1/2 oz.) ||canned chicken|
|1 can (5 oz.) ||canned chicken|
|2 tbsp. ||onions, finely minced|
|3 tbsp. ||butter|
|4 tbsp. ||flour|
|2 cups ||chicken broth|
|1 tsp. ||salt (more or |
|less, to taste)|
|1/4 tsp. ||pepper|
|1 cup ||potatoes, peeled and diced into sm. pieces|
|1/4 cup ||carrots, chopped|
|1/4 cup ||peas|
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Defrost pie crusts, poke holes in bottom and sides of one. Preheat oven to 425°F.
Place the chicken, vegetables and onion in the bottom crust. To make the sauce- melt the butter, add the flour and blend thoroughly. Slowly add the broth, salt and pepper and blend until mixture thickens. Pour over the chicken mixture in the crust and seal with the top crust.
Make couple of slits in the top. Bake at 425°F for 25-30 minutes. If crust gets too dark cover with foil.
We love this one. As I'm posting this, it's 90°F and I'm dreamng of cooler weather, lol. I love that this one has a homemade(totally easy!) sauce and not cans of soup. Best of all, most of these things you can keep on hand. I found this somewhere online...I keep the canned vegetables on hand, and pie crusts in the freezer, then when I have leftover chicken, I can throw this together. Or you can get the canned chicken breast and use that instead. Oh, the kids also love this one--a plus!
casserole, chicken pie