Sunday, March 31, 2013

Easy Chicken Pot Pie

This recipe is so easy and quick to make. My family has been making this for years as both a good comfort food as well as something that we bring to friends who need a meal.

1/3 cup butter
1/4 cup flour
1 onion minced
1 cup chicken broth
1/4 cup milk
1t pepper
1 bag frozen veggie blend thawed (carrots, peas, green beans)
2 1/4 inch thick deli chicken (honey roasted is great) cubed
1 2pack of Pillbury pie crust in the dairy section- I normally don't do name brands but this is necessary, I find that store brand pie shells are just not as good.

Heat Oven to 375*
Spray pie pan with non-stick spray. Put pie shells in packages on counter to warm to room temperature.
On the stove heat the butter until melted in a large stock pot. Add in onions and saute until translucent. Add flour and stir until mixture is bubbling. Add in the chicken broth and milk and stir until mixture is bubbling. Add in the pepper, veggies and chicken. All mixture to simmer on medium low heat until bubbling. Place bottom pie shell in pan, add in the filling and then seal with top pie shell, crimping around the edges.
Use a sharp knife to add in some steam vents to your pie.
Place pie pan on a cookie sheet to catch any dripping as the pie cooks. Place tin foil around the edges to protect from burning or get a crust protecting metal ring- they are awesome and reusable!
Cook for 45 min or until crust is golden brown.

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