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- Potato-less Chicken Pot Pie:
- 3 c. Veggies (I like to use peas, carrots and green beans. Fresh or frozen are okay.)
- 1 lb. Cooked Chicken Breast, diced (Or you can use a large can of chicken breast.)
- 1.5 c. Milk
- 2 T. Margarine
- 2 T. Flour
- 1 tsp. Salt
- 1 tsp. Thyme
- 1 tsp. Pepper
- 2 T. Onion flakes
View Full Recipe at A Delicious Melody
%3C/p%3E%3Cp%3E1%20top%20pie%20crust%20(I%20always%20use%20Better%20Homes%20and%20Gardens%20recipe%20for%20a%20single%20pie%20crust.)%3C/p%3E%3Cp%3E1.%20%20In%20a%20large%20pot%20combine%20the%20veggies,%20chicken,%20milk,%20salt,%20thyme,%20pepper,%20and%20onion%20flakes.%20%20Heat%20to%20boil,%20then%20turn%20to%20medium%20and%20cook%20for%2010%20minutes.%20%20(Longer%20if%20your%20veggies%20were%20frozen.)%3C/p%3E%3Cp%3E2.%20%20Add%20margine%20and%20stir%20till%20melted%20and%20combined.%3C/p%3E%3Cp%3E3.%20%20Add%20flour.%20%20Slowly%20and%20stirring%20constantly.%3C/p%3E%3Cp%3E4.%20%20Fill%20Casserole%20dish%20with%20the%20thickened%20soup%20type%20mixture.%3C/p%3E%3Cp%3E5.%20%20Cut%20the%20top%20pie%20crust%20to%20fit%20and%20place%20on%20top.%3C/p%3E%3Cp%3E6.%20%20Bake%20for%2030%20minutes%20at%20350%20degrees.%3C/p%3E%3Cp%3E7.%20%20Enjoy!%20%20(And%20be%20careful%20it%20is%20hot!!)%3C/p%3E){kind=link}