2021 North Shore 8th Ward Relief Society Cookbook

chicken pot pie
INGREDIENTS
Pie dough for a two-crust pie
2 tablespoons oil
1 medium onion, chopped
2 tablespoons plus 1 teaspoon flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons low sodium chicken
bouillon granules
1/2 teaspoon dried thyme leaves
1 cup skim milk
2 cups cooked potatoes, cubed
2 cups cooked chicken breast, cubed
1 cup cooked carrots
3/4 cup frozen corn
3/4 cup frozen peas
1 tablespoons minced onion
1 teaspoon dried parsley
DIRECTIONS
Preheat to 375°F. Prepare 9" glass pan with first pie crust. In 2-quart saucepan, heat
oil over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in
flour, salt and pepper until well blended. Mix bouillon granules with milk and gradually
stir into flour mixture, cooking and stirring until bubbly and thickened. Add thyme
leaves, chicken and veggies. Remove from heat.
Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute.
Cut slits in several places in top crust.
Bake 35 to 45 minutes or until crust is golden brown. During last 15 to 20 minutes of
baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5
minutes before serving.
52 NORTH SHORE 8TH WARD RELIEF SOCIETY COOKBOOK