Chicken Pot Pie
- 4 boneless skinless chicken breasts (boiled/shredded) or 2 shredded rotisserie chickens
- 2 cups frozen peas
- 2 cups frozen corn
- 3 potatoes cubed
- Add or subtract any veggies you want in your pie!
- 1 1/2 sticks butter
- 2/3 cups flour + 3 TBS flour
- 1/2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic salt
- 1/2 tsp. celery salt
- 4 cups chicken broth
- 1 2/3 cup milk
- 6 deep dish pie shells 3 packages
Preheat oven to 375 degrees.
Boil & shred chicken (or shred 2 rotisserie chickens).
In another saucepan, boil peas, corn, and potatoes (or whatever veggies you choose) until mostly done. Drain and set aside.
In a large saute pan, over medium heat, melt the butter. Stir in the flour, salt, garlic salt, celery salt, and black pepper. Slowly stir in chicken borth and milk. Boil then simmer over med-low heat until thick.
Add the chicken and veggies to the gravy.
Place bottom pie shells on sheet pans.
Pour gravy to fill up shell.
Place extra shells on top of bottom shells (upside-down).
Make slits in the top of each pie shell to allow steam to escape.
Bake at 375 degrees for 45 minutes or until crust is slightly golden.