Chicken Pot Pie

Ingredients

• Chicken breast

  meat/protein
  3 lb

  $18.00
• Pie crust

  pantry
  2 crust

  $8.00
• Frozen peas and carrots

  produce
  4 cup

  $2.00
• Yellow onion

  produce
  2.5 onion

  $2.50
• Russet potato

  produce
  4 potato

  $2.80
• Butter

  dairy
  10 tbsp

  $2.00
• All-purpose flour

  pantry
  10 tbsp

  $0.50
• Whole milk

  dairy
  4 cup

  $1.60
• Chicken broth

  pantry
  4 cup

  $1.60
• Thyme

  spices
  2.5 tsp

  $0.25

Instructions

1. 1

   Sauté onion in butter. Add diced potato and chicken, cook 8 min.

2. 2

   Sprinkle flour, stir 2 min. Add broth and milk slowly, simmer until thick.

3. 3

   Stir in peas/carrots and thyme. Season heavy with salt and pepper.

4. 4

   Pour into baking dish, top with pie crust, slit for steam.

5. 5

   Bake at 400°F for 30 min until golden.

Prep Timeline

Firehouse Notes

• Slits in the crust prevent a soggy bottom.
• Rest 10 min — filling firms up for clean serving.