Easy Chicken Potpie

Jen

Around 1 hour baking +prep

3 cups Homemade Cream of Chicken White Sauce (see variation page 276)($.50)

2 diced chicken breasts or 2 cups leftover shredded cooked chicken ($1.66)

½ onion, chopped ($.15)

2 potatoes, peeled and diced ($.30)

1½ cups frozen peas and carrots ($.75)

½ teaspoon dried thyme ($.05)

¼ cup butter ($.40)

¾ cup white flour ($.15)

1½ teaspoons baking powder ($.05)

1 cup milk ($.10)

2 heads broccoli ($.79)

Prepare the homemade "cream of chicken" white sauce.

Combine sauce, raw diced chicken or shredded leftover chicken, chopped onions, diced potatoes, and frozen peas and carrots in a 10-inch-deep glass pie dish. Mix well.

Preheat the oven to 350 degrees. In a small mixing bowl, melt the butter.

Stir in flour, baking powder, and milk. Whisk until it forms a thin batter. Pour the barter over the chicken and sauce in the pie dish; the batter will thicken as it bakes.

Bake the potpie for 45 to 55 minutes, or until the chicken pieces have cooked

through and the sauce is bubbly.

Remove stems and separate the broccoli into florets. Steam the florets in a stovetop steamer for 4 to 5 minutes, or microwave for 4 to 5 minutes in a microwave-safe bowl, covered with plastic wrap.

Serve Chicken Potpie with Steamed Broccoli.

Cost $4.90

$5 Dinner Mom

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