This pie has a flaky buttery crust, creamy filling and a hearty choice of vegetables. Not to mention, Elijah's Ghost Pepper Hot Sauce to make it even more flavorful!
Chicken Pot Pie Recipe | Elijah's Xtreme
1 box pie crust, softened (2 pack)
1/3 cup butter
1/3 cup onion, chopped
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded chicken, cooked
2 cups frozen vegetables, dethawed
Elijah's Xtreme Ghost Pepper Hot Sauce
Heat oven to 425F and prepare pie crust as directed on the box in a pie dish.
In a pot, melt butter on medium-high heat. Add onion, cook for 2 minutes, stirring frequently. Mix flour, salt, and pepper until well blended. Stir in milk gradually. Let cook until thick and bubbly.
Stir in chicken and vegetables and remove from heat. Lay out first pie crust in the dish if you haven’t already, then spoon the chicken/vegetable mix in the pie crust. Top with a few drops of Elijah’s Xtreme Ghost Pepper Hot Sauce then lay second crust on top. Seal edges and cut several slits in the top of the crust.
Bake for 30-40 minutes. After 15-20 minutes of baking, cover the top with foil to prevent the crust from burning. Let stand for 5 minutes when done.
Cut, serve and enjoy!