Chicken Pot Pie:
1 box of Pillsbury refrigerated roll out pie crusts (lots of coupon pages carry Pillsbury coupons)
1 can of peas and carrots, or 1 frozen bag of peas and carrots thawed
2 chicken breasts
1 small carton of heavy cream (or fat free cream)
3 T. flour
1/4 cup of butter
3-4 green onions chopped (white parts only)
S&P to taste
Preheat oven to 425. Take out your pie crusts to warm up to room temp (as directed on box.) Cook your chicken in a pan, remove and cube. Set chicken aside. In same pan create a rue by melting your butter and sprinkling flour in slowly. Stir your rue and cook for 1-2 minutes while stirring. Pour cream in very slowly while whisking. Stir for 3-4 minutes while it simmers and becomes thicker. When cream is thick, add chicken back in, along with peas and carrots, onions and salt an pepper. Stir mixture. Remove from heat. Roll out your pie crust in your pie pan, and fill it with mixture. Top with other pie crust. Bake for 30-35 minutes or until crust is golden brown. Wait 5 minutes to cut.
TIP: Place thin pieces of aluminum foil around the edges of the crust so that they do not
Our Family's Menu
Monday- Pulled Chicken Sandwiches, chips and beans
Tuesday- Roasted asparagus & mushroom pasta, homemade breadsticks & salad
Wednesday-Mercy Wednesday Dinner (class at church)
Thursday- Chicken pot pie, salad and fruit
Friday- Burgers and chips
Saturday- Family night out
Sunday- Breakfast for dinner (blueberry pancakes, eggs and bacon)
Baked goodies: Cherry almond bars
Breakfast goodies: ham and gouda quiche
All on a $70 budget.
Find out how I do I do it in my meal planning and money saving tutorial Tuesday.