Homemade Chicken Pot Pie

Serves: 4

1 pkg. refrigerated pie crust (2 crusts)
2 T. butter
1 1/2 c. mixed vegetables, frozen or cooked
2 c. cooked chicken, shredded or cubed
3 T. flour
2 c. chicken broth
Salt, pepper and garlic powder, to taste

Preheat oven to 450 degrees. Place one pie crust in pie pan and bake until it is slightly browned, about 10 minutes. Reduce oven temperature to 350 degrees. While the pie crust bakes, melt the butter on medium heat in a large skillet. Add the vegetables and cook, stirring for about 1 minute. Add the chicken and continue cooking and stirring for about 1 minute longer. Add the broth to the skillet and increase to medium-high heat. Slowly add flour while stirring until mixture reaches desired thickness for pot pie. Add salt, pepper and garlic powder. Pour the chicken mixture into the baked pie crust. Cover the top with the remaining crust and crimp the edges. Bake the pie on a cookie sheet about 20-25 minutes until the pie crust is golden brown and the juices are bubbling. Remove from the oven and let rest 10 minutes.

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Tip: This pot pie might sound complicated but it really was very easy to make and really tasty with the true pie crust. You can experiment with any variety of vegetables. I used frozen corn, frozen broccoli and butternut squash (I cooked it first).

From my MOPS compilation cookbook.