Chicken Pot Pie Recipe

The weather is starting to warm up this month but there are still those chilly days. This recipe is great on a cooler day because using your oven helps keep your house warm and the smell brings a comforting sense to your home. This recipe will feed 5-6 (hungry) adults and works perfect for our family of four because we have leftovers for lunch the next day.

Note: This recipe is for one pot pie; I always double the recipe and make two, thus, the pictures below depict a double batch.

Chicken Pot Pie

(Preheat oven to 425° F)

Crusts

·         1 box refrigerated pie crusts, softened as directed on box. (To save money use the store brand)

Filling

·         1/3 cup butter or margarine

·         1/3 cup chopped onion

·         1/3 cup all-purpose flour

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         1 ¾ cups chicken broth (32-oz carton or can)

·         ½ cup milk

·         2 ½ cups shredded cooked chicken or turkey

·         2 cups of mixed vegetables (canned or frozen work; if frozen thaw first)

Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

 

In a saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

 

 

Stir in chicken and mixed vegetables and remove from heat. Pour chicken mixture into crust-lined pan and top with second crust; seal edge and flute. Be sure to cut slits in several places in top crust to allow steam to escape.

 

 

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

 

 

Enjoy!