2 pie crusts ( I use the Pillsbury rolled crust in
the refrigerator section)
1 lb boneless chicken breasts or thighs
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| The Cape & Islands Orchid Show is a welcome visitor in January |
2 cups vegetables of your choice: Beans, Peas, Carrots, Water Chestnuts, Onions)You can use frozen mixed vegetables of your choice or you can use left over cooked vegetables.
1 stick butter
4 TBS flour
2 cups milk
Salt and Pepper to taste
Preparation
Preheat oven to 375 degrees.
Put 5 cups of water into a soup pan and bring to a boil. Chop boneless, skinless chicken into bite size pieces. Add to boiling water. Cook until done (15 minutes). Drain chicken and reserve the broth for future use. You can cool and freeze it in ziplock bags or plastic containers. Unroll crust onto a pie plate.
In a skillet, heat one stick butter until melted, add flour and whisk. Add milk slowly to butter and flour mixture while whisking until a smooth white sauce is formed. Add salt and pepper and heat while whisking until thickened. Stir chicken and vegetables into white sauce. Add this mixture to pie crust.
Unroll top crust on top of pot pie. Crimp pie crust edge between thumb and fore finger or use fork to seal crust edge. Cut four slits into center of pie. Put into the oven and cook for 45 minutes to one hour, until crust is browned.
Notes from Liz
The vegetables are easy to vary. I have tried the frozen packages of "stew vegetables", "oriental vegetables", "mixed vegetables" and my own left over cooked peas, carrots, beans, potatoes, onions, etc. This makes an easy packed lunch. Pack a slice in a plastic container and microwave at work or school. A complete meal in a slice.
