Chicken Pot Pie
1 Deli Chicken
1 Yellow Onion
1 Bunch Kale (optional)
1 Can Sliced White Potatoes
1 Packaged Pre-Made Pie Crust (2 9” Crusts)
1 Package Frozen Peas & Carrots
4 TBSP Butter
4 TBSP Flour
2 Cups Milk
Pre-heat oven to 350. Clean chicken from bones and chop into bite sized pieces. Also, de-stem,
chop and blanch kale and set aside. Chop canned potatoes and set aside. In a large skillet, melt
butter. Dice the onion and add to melted butter and salt and pepper to taste. Saute until
translucent. Add flour and cook for one minute. Add milk. Stir until mixed well and starting to
thicken. Add frozen peas and carrots, kale, potatoes and chicken. Stir and allow to heat through
while thickening. Adjust salt and pepper as needed. Once gravy has thickened, turn off heat.
Roll out pie crust dough onto flat surface. Put individual (2 cup) ramekins on large baking sheet.
Use one ramekin to measure on pie crust to cut tops for the pot pie. I can usually fill and cover 5
oblong ramekins. The last cover has to be re-rolled from scraps. Cut a slit into the tops to make
sure steam can escape
Bake for 45-60 minutes until nicely browned on top and crust is baked through.
Healthy Tip: Kale is an excellent source for nutrition and a great additive to this recipe!
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