Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 3 lb. chicken thighs; 2 (16 oz.) pkg. frozen mixed vegetables; 4 large potatoes, peeled and diced; 1 medium onion, diced; 1 tsp. marjoram flakes; 1 tsp. thyme flakes; 1 tsp. rosemary flakes; 1 1/2 tsp. salt; 1 tsp. pepper; 1/2 c. Wondra flour (to thicken); 2 pkg. Weis pie crusts (premade)

11 ingredients

14 steps

Ingredients

3 lb. chicken thighs
2 (16 oz.) pkg. frozen mixed vegetables
4 large potatoes, peeled and diced
1 medium onion, diced
1 tsp. marjoram flakes
1 tsp. thyme flakes
1 tsp. rosemary flakes
1 1/2 tsp. salt
1 tsp. pepper
1/2 c. Wondra flour (to thicken)
2 pkg. Weis pie crusts (premade)

Directions

1

Boil chicken 1 hour; remove chicken to cool.
2

Save broth.
3

Add frozen vegetables, potatoes, onion and seasonings.
4

Bring to a boil, then turn down to low and simmer.
5

Debone cooled chicken and cut to bite size chunks.
6

Add to vegetable mixture.
7

Bring to a boil again.
8

When boiling, slowly blend in Wondra flour until broth is thick and gravy like.
9

Follow directions for ready made crusts. Add chicken-vegetable mixture to crusts.
10

Do not add too much gravy!
11

Makes two nice pies.
12

Place in a 350° oven for 1 hour.
13

Put cookie trays underneath to avoid spillage.
14

Save excess gravy for top of pies to taste.