Total Time
20mins
Prep 0 mins
Cook 20 mins

This chicken pot pie was created one night when the pantry was close to bare. I had some leftover chicken, frozen mixed veggies and basic pantry ingredients but not much else. We now have this several times per month all year round.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Rub the bottom and sides of a 9x13 baker with butter. Cook and cube chicken if necessary. Layer chicken in the bottom of baking dish.
  3. Cook veggies about five minutes in the microwave in a microwave dish with only a splash of water. Layer on top of chicken.
  4. Combine corn starch and milk and stir until smooth.
  5. Add butter, salt and pepper. Stirring constantly, bring to a boil. Boil one minute until thickened. Pour over chicken and vegetables.
  6. Combine flour, salt, oil and water in a large mixing bowl. Roll out between 2 sheets of wax paper. Place crust on top of the roux and cut slits or decorate top crust as desired. Bake for 20-25 minutes until crust is golden brown.