Homemade Chicken Pot Pie
- 1 1/2 cup Flour
- 2 cups Chicken Broth
- 1/4 cup butter
- 4 whole Boneless skinless chicken thighs
- 1/2 cup Frozen mixed veggies
- 1 box Pie Crust
Preheat oven to 400°F. Prepare pie crusts according to box instructions. (We used a 9" round cake pan, but you can prepare in pie pan if you wish) Line pan with pie crust.
Prepare chicken in skillet until fully cooked. Season to taste.
Remove chicken from heat. Prepare pie filling in saucepan first melting butter over medium heat. Stir in flour, salt, and pepper until fully blended gradually adding chicken broth. Stir until thickened.
Stir frozen mixed vegetables into filling.
Remove filling from heat. Use fork to poke holes in bottom pie crust. Add chicken filling to pie crust in pan. Place second crust on top, and seal edges. Cut several slits in top crust.
Bake 30 minutes or until crust is brown. If necessary, cover edges of crust with foil to prevent burning in the last 10-15 minutes.
Let stand 5-10 minutes before serving.
Briana Marie is a yoga-obsessed Mom of 2 vibrant young girls. She has a BA in Communications and makes a living as a freelance writer, blogger, and owner/lead copywriter at Tanzek Media.When she is not typing away on the computer, she loves to spend time indulging in some of her favorite creative outlets and enjoying the great outdoors. Briana is a huge advocate for “freeing your inner child,” and encourages her fellow Moms to make stress-free FUN a priority in their lives.Briana’s blog Major League Mommy focuses on effective Parenting Made Fun. You can follow her journey on Facebook, Twitter, Instagram, and Pinterest.