Christi's Chicken Pot Pie

Every single time I have ever made this it goes fast. As my family has grown I will make two at a time now. *grin* I think the real secret to this absolutely to die for dish is the homemade cream of soup. Try it, it's easy, fast and your people will love it!!


2 1/2 - 3 c chicken, cooked and cubed
1/2 c frozen corn
1/2 c frozen carrots
1/2 c frozen green beans
6 T butter
6 T flour
2 c chicken stock (or water if you don't have chicken stock)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp crushed rosemary
1 1/2 cups light cream
2 pie crusts ( just use the refrigerated kind, it works great for this dish)

Melt butter in saucepan, add flour to melted butter a little bit at a time stirring well the entire time. Continue to stir, making sure any lumps are gone. I use a whisk for this and it works great. Once lumps are gone add chicken stock, salt, pepper and rosemary. Again stirring slowly, remove from heat. Continue to stir for about another minute once removed from heat. Add the light cream continuing to stir slowly with your whisk.

Add the chicken and vegetables to your cream mixture. Stir well making sure everything is coated.

Lay your bottom crust in a 9" pie plate. Add chicken mixture. Cover with top crust crimping the edges together to create a tight seal.

First, bake at 425 for 15-20 minutes. Then you may want to foil the edges of your pie to prevent burning. Continue to bake about another 25 minutes. Or until crust is brown and flaky.

Enjoy!!!