If you want to speed up the process, you can use diced veggies from the freezer, as well as store-bought pie crusts. However, if you decide to make everything from scratch, you will definitely notice a difference in the flavor! This is super tasty coming straight from the oven – and it only gets better after a day in the fridge. That is, if you’re lucky to have enough for leftovers!
You can make the filling the night before and refrigerate it until the next day – this will help you a lot if you’re short on time. Let us know how this pot pie turned out for you!
1 cup potato, diced
1 cup celery, diced
1 cup carrot, diced
1 cup onion, diced
1⁄3 cup melted margarine
1⁄2 cup Gold Medal all-purpose flour
2 cups Swanson chicken broth
1 cup Land O’ Lakes half-and-half
1 tsp salt
1⁄4 tsp pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour, stirring well, cook one minute stirring constantly.
Combine broth and half and half. Gradually stir this into vegetable mixture. Keep cooking over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt and pepper; add chicken and stir well.
Pour into shallow 2 quart casserole dish and top with pie shells.
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
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Quick tip: You can add more veggies, for example mushrooms and bell peppers!