Lynn Coble’s Chicken Pie

  • 3 tablespoons butter
  • ⅓ cup flour
  • 1 tablespoon chicken bouillon or 1 cube
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups milk
  • 3 cups chicken, cooked
  • 1 cup peas, cooked
  • 1 cup carrots, cooked and diced
  • 1 cup potatoes, cooked and diced, or rice, cooked
  • 1 Pillsbury refrigerated piecrust, uncooked

Preheat oven to 375°. Melt butter in medium saucepan. Add flour, bouillion, salt, and pepper. Stir until blended, then stir in milk until thickened. Add chicken and vegetables. Pour into casserole, deep-dish pie plate, or skillet. Add top crust. Bake for 45 minutes.

— Lynn Coble

Additional recipes that appeared originally with this one:
Granny’s Potato Candy
Aunt Helen’s Brown Sugar Pie

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