Wednesday, December 5, 2012

Chicken Pot Pie

3 cups diced, cooked chicken
1 cup cooked (frozen) peas
1 cup cooked chopped carrots
1 can sweet corn
3/4 cup butter
3/4 cup flour
1 tsp. salt
1/8 tsp. pepper
2 cups chicken broth
2 cups milk
1 T. lemon juice

1 Pillsbury pie crust

 Melt butter and add flour, stirring until mixture is smooth. Add salt and pepper. Add the chicken stock and milk slowly, stirring constantly. Cook sauce for about 15 minutes until thickened. Remove from heat and add lemon juice. Combine with diced chicken, corn, peas, and carrots. Pour into a pan of your choice. I use my round tart baking dish. Place crust on top pinching edges as desired. Punch crust with fork and bake at 425 degrees for about 15 minutes or until top is golden brown.