Chicken Pot Pie

Chicken, cooked (use a couple of breasts baked or boiled, leftover turkey or
chicken – I have used the rotisserie chicken from the grocery store)
Butter (1/2 to 1 stick)
2 stalks chopped Celery
Garlic – 1 tsp. chopped
Mushrooms (sliced) – optional
2 tbl flour
Chicken broth (1-2 cups)
Sliced carrots (cooked)
2-3 potatoes, baked (in microwave)
Peas (optional)
A touch of any poultry seasoning (either thyme, sage, rosemary, oregano, etc)
salt and pepper
homemade crust/biscuits or Pillsbury crescent rolls or frozen biscuits

Prepare Chicken and debone. Cook carrots and potato.

 Saute onion and celery in butter until soft. Add garlic and mushrooms (optional). Stir in flour. Slowly add and blend chicken broth until it is thin gravy. Combine all ingredients and seasonings and place in a casserole, cake pan or pie plate. Press out crescent rolls and cut strips. Place lengthwise and across to form a grid of pastry. Bake at 350-375 for about 15-20 minutes until dough is done. can refrigerator pie overnight without crust.

❤ Donna Haskins


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