Serves: 6
Total Calories: 291
Bring water and milk to a boil. Add chicken bouillon stirring until dissolved. Whisk together flour and cold water until smooth. Gradually pour into chicken gravy. Cook and stir until thick. Stir in chicken and vegetables. Pour mixture into pie crust. Cut decorative slits in top crust and place over chicken mixture, cutting dough 1-inch beyond rim of pan. Fold edges under and crimp. Bake at 400°F on lower rack for 45 minutes or until crust is golden brown.
This Chicken Pot Pie recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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