Chicken Pot Pie

 

It doesnt get much more traditionalor deliciousthan this!

 

Serves:  6

 

Ingredients

 

2 pounds canned chicken

2 tsp dried parsley

5 tbsp flour

4 tbsp butter

1/2 tsp black pepper

2 tsp dried thyme

1 chopped onion

2-1/2 tsp chicken bouillon granules

1-1/2 cup frozen peas

1 head chopped broccoli

1 cup skim milk

 

Instructions

 

Boil chicken, then drain and chop; reserve 2 cups of the boiling liquid.

 

Preheat oven to 400 degrees Fahrenheit.

 

In a small bowl, combine bouillon with parsley, flour, pepper, and thyme.

 

Cook onion and broccoli in 4 tbsp butter in a skillet over medium-high heat for 4 minutes.

 

Add peas and simmer until onions have cooked slightly.

 

Stir in flour mixture to coat.

 

Add reserved chicken cooking liquid and skim milk, and simmer until thick, stirring frequently.

 

Stir in chicken pieces.

 

Place half of the piecrust into a baking dish.

 

Pour chicken mixture into piecrust.

 

Top with remaining half of piecrust; tuck in tightly and cut slits in the top.

 

Bake for 35 minutes.

 

Let stand 5 minutes to cool, then serve.