Creamy Chicken Pot Pie


two 9-inch uncooked pie crusts
3/4 cup peas and carrots, mixed
1/2 cup cooked chicken
1/4 cup finely chopped onion
1/2 tsp chopped parsley
3/4 cup Heavy Cream
1/2 tsp Onion Salt
1/8 cup milk
1/4 cup chicken broth mixed with 2 Tbsp Cornstarch


Preheat oven to 350 degrees. Mix all ingredients together in a large bowl. Set one of the 9-inch pie crusts in the bottom of a glass pie dish. Fork holes into the crust for breathing. Pour in filling mixture. Set the second 9-inch crust over the top. Trim and fold in the edge of the pie. Cut slats in the top to breathe.

Bake for one hour and fifteen minutes or until golden brown.

*Yield: one 9-inch pie

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