Sunday, July 10, 2011

Chicken Pot Pie

Okay, I've been wanting to make a homemade chicken pot pie for years and never really got around to it.  Now that I finally made one, I will never return to the freezer aisle for pot pies!  It's very easy and can be done using homemade crusts or refrigerated roll out crusts.  Making this recipe with the roll out crusts will easily cut your prep time in half and it's still just as delicious!

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10 oz of frozen veggies (I use a corn, green bean, pea, and carrot combo but use whatever you prefer)
2 Tbsp butter or margarine
1/2 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2-3 cups cut-up cooked chicken (or turkey!)
1-2 store bought or homemade pie crusts*


1. Rinse the frozen veggies in cold water to separate; drain
2. In a 2-quart saucepan, melt butter over medium heat.

3.  Stir in milk, onion, salt, and pepper; stir in flour.

4. Cook, stirring constantly, until mixture is bubble; remove from heat.  Stir in broth. Will be thin.

5.  Heat to a boiling, stirring constantly.  Boil and stir for 1 minute.  Stir in chicken and veggies; remove from heat.
6.  Heat oven to 425 degrees.

7. Line pie pan or 9 x 9 baking dish with pie crust.  Pour chicken mixture into pastry-lined pan.

I was feeling particularly festive that day.
8. Roll out remaining pastry and cut out small designs (for vents).  Arrange cutouts on top of pastry.  Turn edges of pastry under and flute.

9.  Bake about 35 minutes or until golden brown.

*For one pie crust pastry rather than two, do not line pan with pastry.  Only place crust on top.
**Spray baking dish with cooking spray and pour chicken mixture in directly.  Bake 25-35 minutes or until golden brown.

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