CHICKEN POT PIE

CHICKEN POT PIE

Ingredients

Frozen bag peas, carrots, green beans, and corn

3 peeled boiled potatoes cut in cubes

Pie crust (enough for top and bottom)

1/2 C milk

1/2 C butter

1 1/2 C Chicken broth

2 Chicken breats cut in cubes and grilled

1 t of salt and pepper each

1/2 C flour

First line pie pan with bottom crust. Put boiled potatoes at the bottom. Cooke frozen veggies till un-thawed and run cold water over them. Place over the potatoes in the pan. Melt butter in a saucepan, add milk and chicken broth. Add flour and continue stirring. Than add the chicken cubes that have already been grilled. Continue stirring the sauce till it thickens. Pour over veggies and potatoes. Put top crust over the top. Poke fork holes in the top crust. Bake in oven at 425 for 20-30 minutes, or the crust in brown.

TIP: You can brush milk or beat eggs on the crust to make it look prettier. You can also take extra crust dough and make designs on it.