1 Box Pilsbury Pie crust, or homemade
3-4 Large Potatoes, peeled and diced small
1 Can Corn, drained
1 10oz Bag frozen Peas and Carrots
2-3 Chicken Breasts, diced small and cooked (about 1 ½ cups)
¼ Stick Butter
¼ Cup Flour, I use King Arthur
Lawry’s Seasoning Salt
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 Cup Milk
1 ¾ Cup Chicken Broth
In a large pan, add a drizzle of olive oil. Over medium heat, add chicken and season with Lawry’s Seasoning salt and cook for about 6-8 minutes, or until chicken is cooked. Pour chicken into a bowl and set aside.
In a smaller pot, boil and cook potatoes until soft, firm, but not mushy, and drain.
In the same pan as the chicken, melt butter over low heat. Turn heat off. Stirring constantly, add the flour a little at a time until smooth (if it’s not, don’t worry). Return heat to medium, still stirring constantly, and add chicken broth a little at a time until smooth. Stir in milk, garlic powder, onion powder, and salt and pepper to taste. Heat until boiling, stirring constantly for about a minute. Stir in cooked chicken, peas and carrots, corn, and potatoes.
In a pie dish, lay one roll of thawed pie crust into the bottom. Pour the chicken mixture into the pie shell, and top with the second thawed pie crust. Pinching the sides to seal it. In the center, cut a little X to release the heat while cooking. Bake at 425 for about 30 minutes, until crust is golden brown. Enjoy!