Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes to 1 hour
Total Time: 55 minutes to 1 hour and 5 minutes
Servings: 4 to 6

Ingredients

1 russet potato, peeled and diced
1/2 cup chopped carrots
1 small onion, chopped
1/2 cup butter, softened
1/2 cup flour
1 tablespoon chicken bouillon granules
1 1/2 cups chicken broth
3/4 cup milk
2 - 3 cups cubed cooked chicken
1/2 cup cup fresh or frozen peas
1 box refrigerated pie crusts

Here's how to make it:

Cook the potatoes and carrots in boiling, salted water until almost tender, about 10 minutes. Drain.
In a large skillet, melt the butter. Add the onion and cook until tender, about 3 to 4 minutes.
Sprinkle in the flour. Cook, stirring, 1 minute.
Add the chicken bouillon granules. Season with salt and pepper.
Whisk in the milk and chicken broth until smooth. Cook, stirring, about 2 to 3 minutes or until it thickens.
Add the chicken, peas, carrots and potatoes. Stir to combine.
Put the bottom pie crust into a pie plate. Pour in the filling. Top with the second pie crust. Flute the edges to seal. Cut a few slits in the top of the crust to vent.
Bake in a preheated 425-degree F oven for about 30 to 40 minutes or until golden brown. Cool at least 30 minutes before serving.

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