Chicken Pot Pie

1 cube butter
1/2 cup flour
14 oz chicken broth
8 oz sour cream
various vegetables (you can use leftovers or canned veggies - I like to use potatoes, carrots, peas and corn)
1 box of 2 prepared pie crusts
Cook the chicken in the cube of butter - when chicken is cooked through add the flour a little at a time to thicken the mixture then add the broth a little at a time to make the sauce.
Add the sour cream.

And the vegetables

Put one crust in a pie pan, and add the filling

Cover the filling with the top crust and pinch the edges together - don't forget to cut a few slits in the top crust to let steam out. Cook at 350 for 40 minutes.



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