Chicken Pot Pie

I don't usually post recipes, only because there are a million food blogs out there for someone to go find a recipe. But, I am making an exception with this recipe. I am telling you what...it is a keeper. It is so delicious! I will never use another Pot Pie recipe. It is that good. And, this is a perfect recipe for fall!

Chicken Pot Pie Casserole
 1/3 cup Butter
1/3 cup Flour
1/3 cup Chopped Onion
1/2 tsp. Salt
1/4 tsp. Pepper
2 cups Chicken Broth
2/3 cup Milk
2 cups Cooked, Pulled Chicken
2 med. Potatoes, diced & cooked
2 Carrots, diced & cooked
1/2 cup Frozen Peas
 
Melt butter; mix flour, onion, salt, & pepper, then blend with melted butter.
 
Add Chicken Broth & milk.  Heat to bubble & cook 1 minute, stirring constantly.  
 
Add veggies & chicken.  Pour into casserole & top with pie crust.  
Bake @ 425 for 30-35 minutes or until pie crust is golden.  


*I use the Marie Callender's frozen pie crust or the Pillsbury refrigerated crust. They are both very good, and I like the convenience of them rather than making my own crust. Also, I would cook it for closer to 45 minutes.  My potatoes didn't finish cooking in the 30-35 minutes it called for. But, be sure to check your crust to make sure it doesn't burn. I have also used turkey in this recipe, and I actually think Turkey is better. Perfect recipe for left over Thanksgiving turkey.