Chicken Pot Pie

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Chicken Pot Pie

3 cups cooked chicken, diced
3 small potatoes, diced
1 tsp chopped onion
1 tsp vegetable oil
1/4 cup flour
1 tsp salt
1/4 tsp pepper
2 cups chicken stock
1 tsp parsley, chopped
2 refrigerated pie crusts

Preheat oven to 350 degrees F.

Line bottom of 9 inch deep dish pie pan with pie crust. Arrange alternate layers of chicken and potatoes on the pie crust.

Lightly brown onion in hot oil. Add flour and seasonings and blend. Add chicken stock, cook until thick then add parsley and pour over chicken and potatoes. Cut strips from second pie crust and arrange over top of casserole. Bake at 350 degrees for 1 hour.



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Linda Handiak