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Chicken Pot Pie

Author Amy Fidel

Ingredients

  • 2 cups cooked chicken shredded or chopped
  • 1 1/2 cups skim milk
  • 3 tablespoons flour
  • 1/4 teaspoon parsley
  • 1/2 teaspoon butter
  • 1/2 cup chopped onion
  • 1 1/2 cups frozen mixed vegetables
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • pastry crust

Instructions

  • Spray pan with cooking spray. Saute onion in melted butter until soft. Mix milk and flour until smooth. Add to onion mixture. Add parsley, salt and pepper. Cook over medium heat, stirring constantly, until mixture thickens. Mix in chicken and vegetables. Pour into 1 1/2 quart casserole. Cover with pastry crust. Bake at 400 degrees for 20 minutes or until lightly browned.

Notes

This is a quick, easy and tasty pot pie. I sometimes use left-over roasted chicken from Costco which makes it really easy! I use the "Perfect Piecrust" recipe for the pastry crust.