Chicken Pot Pie

Last week I made a new recipe from Southern Living, Chicken Pot Pie...it was delicious!

Double Crust Chicken Pot Pie

Southern Living

1/2 cup butter

1/2 pkg. frozen green peas

1/2 cup all purpose flour

1 (14.50z) can chicken broth

3 cups chopped cooked chicken

1 1/2 cups frozen cubed hash browns with onions and peppers

1 cup matchstick carrots

1/3 cup chopped fresh flat leaf parsley

1/2 tsp. salt

1/2 tsp. fresh ground pepper

1 pkg. refridgerated piecrusts

Vegetable cooking spray

1. Preheat oven to 375. Melt butter in a large skillet over medium heat; add peas and carrots and saute 3 minutes. Sprinkle flour over peas and carrots and cook, stirring constantly, 3 minutes. Whisk in chicken broth and bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.

2. Fit 1 piecrust into a 9 inch deep dish pie plate; spoon chicken mixture into piecrust. Place remaining piecrust over filling. Fold edges under, sealing to bottom crust and crimp. Cut 4-5 slits in top of pie for steam to escape. Place pie on jelly roll pan.

3. Bake at 375 on lower oven rack 50 minutes. Coat top of pie with cooking spray, and bake 5 minutes or until filling is bubbly and crust is golden brown. Remove from oven and let stand 15 minutes.

Enjoy!