Grandma's Chicken Pot Pie

Name: Grandma's Chicken Pot Pie
Total time: P1H
Yield: 1
Cuisine: Fusion
Ingredients: vegetables; vegetable oil; flour; chicken bouillon cubes; water; milk; poultry seasoning; chicken

Yield

1 pie

Prep

10 min

Cook

45 min

Ready

1 hrs

Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
2	cups	vegetables
¼	cup	vegetable oil
¼	cup	all-purpose flour
2	each	chicken bouillon cubes	*
¼	cup	water hot
1	cup	milk
¼	teaspoon	poultry seasoning
2	each	chicken cooked, cubed	*

Ingredients

Amount	Measure	Ingredient	Features
473	ml	vegetables
59	ml	vegetable oil
59	ml	all-purpose flour
2	each	chicken bouillon cubes	*
59	ml	water hot
237	ml	milk
1.3	ml	poultry seasoning
2	each	chicken cooked, cubed	*

Directions

Choose an assortment of vegetables: carrots, onions, celery, broccoli, green beans, peas, etc.

Cook vegetables until tender and set aside.

In a large sauce pan, heat oil; add flour.

Stir constantly for two minutes. Dissolve cubes in hot water.

Add with milk to oil and flour mixture. Add seasoniongs, cook until thick.

Stir in meat and vegetables. In a 9-inch pie plate, spoon in filling mixture and top with one of crispy croutons: butter both sides of 4 slices of bread.

Sprinkle with garlic powder and Parmesan cheese, cube.

Fresh biscuits; prepare biscuits using a biscuit mix and arrange on pie.

Traditional pie crust Bake at 400℉ (200℃) for 20 to 30 minutes until filling is bubbly and crust is golden.