NVDAILY.COM | Reader Recipes
Posted December 11, 2013 | Leave a comment
Easy Baked Chicken Pot Pie
16 oz. chicken broth (homemade or bought)
Place broth in a large skillet, add potatoes cut into small chunks, celery, and onions. Cook until half done. Add chicken, water chestnuts and peas/carrots. Bring to a rolling boil. Make a roux (thickening) with flour, salt, pepper, and milk.) Stir into bubbling chicken mixture. Turn off heat and add the soup. Pour mixture into 2 deep dish pie plates. Top with one sheet pastry, each. Fold under at edges of plates or crimp if desired. Cut holes to vent. Let one cool, then cover well and freeze to give as a gift. Bake one at 350 degrees until golden brown, about 30 minutes. Let cool for 20 minutes. Serve with tossed salad of choice.
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