Chicken Pot Pie

Marcia Donner

Chicken Pot Pie

Saute 1 diced onion, a cup each of diced baby carrots, cut-up green beans and corn (you can use frozen for any or all of these, but I prefer fresh) in a melted stick of butter until tender. Add approximately 3-4 cubed chicken breasts, browned.

In a large bowl, pour in one can of cream of chicken sou and one can chicken broth. Add the vegetables and chicken, and sprinkle on shredded cheddar cheese (I use an entire 8 oz. bag) and dash of salt and pepper, and combine/mix well.

Pour into prepared pie crust (homemade or Pillsbury ready crusts are great). Top with second layer of pie crust. Make slits on the top for venting. Bake at 350 degrees for approximately 40 minutes, and enjoy!