Morning, all. I’m in a rather comfort food kind of mood today & I don’t think anything will fill the spot unless it’s bready & hot.
That’s why I’ve chosen this delicious Chicken Pot Pie recipe to sink my teeth into.  This is going to hit the spot quite nicely. Lemme know what you think & enjoy!
Ingredients:Â
1 10 oz. pkg frozen, mixed vegetables
1/2 c. chopped onion
1/2 c. sliced mushrooms
1/4 margarine
1/3 c. flour
1/2 tsp. salt
1/2 tsp. ground sage
1/8 tsp. pepper
2 c. milk
1 Tbsp. instant chicken granules
3 c. cubed, cooked chicken
What’s Next:
Cook frozen vegetables according to package and drain. In a saucepan, cook onion and mushrooms in margarine until onion is tender. Stir in flour, salt, sage and pepper.
Add water, milk and chicken bouillon all at once. Cook and stir until bubbly. Stir in cooked vegetables and chicken. Heat through. Turn in to a 9 x 13 pan or large casserole dish. Top with pie dough, crimp edges and bake in a 450 degree oven until crust is golden brown, about 15 minutes.
For Pie Crust:
1 1/4 c. flour
1/2 tsp. salt
1/3 c. shortening
3 – 4 Tbsp. cold water
Combine flour and salt. Cut in shortening until crumbly. Stir in cold water until just combined.