Servings 4
Prep Time 10 Minutes
Cook Time 50 Minutes
Total Time 1 Hour
Skill Level Easy

Ingredients

  • 1 package refrigerated pie crusts (2 crusts)
  • 1/3 cup Cal & Gary's butter
  • salt and pepper
  • 1/3 cup chopped onion
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 3/4 cup chicken broth
  • 2 cups 1-inch cubed chicken fillets (pre-cooked)
  • 1/3 cup Founders & Farmers frozen peas
  • 1/3 cup carrots (cut into 1 inch pieces)
  • 1/3 cup Founders & Farmers potatoes (cut into 1 inch pieces)
  • 1/2 cup heavy cream

How to make it

  1. Pre-heat oven to 425 °F.
  2. Cook cubed chicken in oven at 425° in roasting pan for 15 minutes. (let cool)
  3. In a sauce pot add ⅓ cup butter and melt over medium heat, add onion, carrot, and potato and cook until tender (about 5 minutes).
  4. Stir in flour and season with a pinch of salt and pepper.
  5. Gradually stir in broth and milk, cooking and stirring until thickened.
  6. Stir in chicken and frozen peas. Remove from heat.
  7. **Roll out two equal size pie crusts to about ¼” to ½” with some flour to a circular shape. **
  8. Spoon chicken mixture into crust lined pie plate.
  9. Top with second crust, and seal and flute edges. Cut slits in the top of your pie crust.
  10. Bake for 30-40 minutes or until golden brown.
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Ingredients

  • 1 package refrigerated pie crusts (2 crusts)
  • 1/3 cup Cal & Gary's butter
  • salt and pepper
  • 1/3 cup chopped onion
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 3/4 cup chicken broth
  • 2 cups 1-inch cubed chicken fillets (pre-cooked)
  • 1/3 cup Founders & Farmers frozen peas
  • 1/3 cup carrots (cut into 1 inch pieces)
  • 1/3 cup Founders & Farmers potatoes (cut into 1 inch pieces)
  • 1/2 cup heavy cream

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