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Ivy House Chicken Pot Pie



Cook 2 chicken breasts and pull apart.

Mix 4 cups water with 3 tablespoons of Better than Bouillon.

Put chicken in broth and add
1 large potato cubed
1 large carrot cubed
1/2 teaspoon seasoned pepper


Cook until vegetables are soft.

Add 1 can mixed vegetables and 1 small can mushrooms.

Thicken with ¾ cup water and ½ cup cornstarch.

You now have the insides for chicken potpie.

Make pie crust or you may buy one already made. Line the bottom of a 10 inch pie pan with pie crust and pour in your chicken mixture. Add a crust on top and crimp edges. Bake at 350 degrees for 30 minutes or until golden brown. This is wonderful for a winter dish.