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Nana's Quick & Easy
Chicken Pot Pie |
2 cups of water
1 cup frozen mixed vegetables
(or more if you like a lot of veggies)
4 teaspoons chicken bouillon granules
4 tablespoons plus 1 teaspoon cornstarch
2 cups milk
2 cups cooked turkey or chicken broken into
bite size pieces (or more if you like a lot of
meat in your pot pie)
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 refrigerated pie crusts
In a saucepan, bring water, vegetables, and
bouillon to a boil. reduce heat; simmer, uncovered, for 3-5 minutes
or until vegetables are tender. In a small bowl, combine cornstarch
and milk until smooth; add to the vegetable mixture. Bring to a
boil; cook and stir for 1-2 minutes or until thickened. Add the
turkey or chicken, cheese, parsley, salt and pepper. Pour into a
greased 9" x 13" baking dish.
Unroll the pie crust and shape around the
dish. Pierce a fork into the top to get some holes in it for air
while it is baking. As you can see by my photo, the pie crust
doesn't have to look perfect. Bake at 375 degrees for 25-30 minutes
or until the top is golden brown.
"mmmmmmm" It's delicious and when baking it
brings back memories from Nana's house. |
