Chicken Pot Pie

A tasty dish to reinvent left over roasted chicken and potato. Use your favorite meat, such as roast beef and potato if you choose. Save and use the broth from roasting to add additional flavor. I prefer to make my own crust. Purchasing 2 prepared crusts will make this a quick dinner. This recipe makes one 9" pie and serves four.

Chicken  Pot Pie

3 Cups Chicken Broth
2 Cups Leftover Chicken Diced
1 Cup Leftover Potato Diced
1 Cup Frozen Corn
1 Cup Frozen Peas
1 TSP Onion Powder
Garlic Salt to taste
Lemon Pepper to taste
1/4 Cup Flour
1/3 Cup Cold water
2 9 inch Pie Shells
2 TSP Milk



Mix broth, chicken and all vegetables into a large pan. Season with onion powder, garlic salt and lemon pepper. Bring to a rapid boil allowing liquid to reduce slightly. Briskly stir flour and cold water together in a bowl pouring water over flour to avoid lumps. Add flour to chicken stirring constantly until mixture is thickened.

Line a 9" pie dish with hat has been treated with no stick spray with one pie shell. Spread a thin coat of milk over crust and bake in oven at 350 for 5 minutes. Remove from oven and pour chicken into cooked shell covering with remaining pie shell. Form a slit in top of the pie using a fork. Coat with a thin spread of milk and cook in oven at 350 for 25 minutes or until golden brown.

NOTE:  Making a pie crust from scratch is easy.  Jut follow this for 2 9" pieces

3 cups flour
2 tsb baking powder
2 tbs sugar
14/ cup butter
1/4 cup milk

Mix flour, baking powder and sugar in bowl and cut in butter.  Mix well until mixture looks almost like corn meal.  Graduall stir in milk.  Place dough on heavily flowered surface and kneed dough inward about 8 to 10 times.  Roll dough out into two sheets about 1/4 in thick.  Follow remaing directions above.