Carrie’s Chicken Pot Pie

Chicken Mixture

1 large carrot – sliced

2 medium potatoes – diced

¼ c. butter

¼ c. flour

1 c. chicken broth

1 c. milk

1 t. sage

½ t. thyme

½ t. salt

Dash of pepper

2 c. cooked chicken – diced

½ c. peas

Marie Calendar’s Frozen Pie Crust


        Cook carrots and potatoes until just soft.  Meanwhile melt butter in saucepan, add flour and cook over medium heat stirring constantly.  Add broth, milk and seasonings slowly and bring to a boil.  Stir and cook until thickened.  Stir in peas, chicken, carrots and potatoes.

        Pour into a 10 inch pie pan.  Cut slits in semi thawed piecrust.  Lay over the top of the chicken mixture.  Bake at 450 for 20 minutes.  Can bubble over so put a drip pan on a lower rack in the oven.


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