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Monday, January 20, 2014

Chicken Pot Pie

Looking for a good comfort food recipe this winter? This chicken pot pie is one of my go-to recipes. It is so easy, and I usually have everything I need on hand. My kids will eat this, and we always have leftovers, so everybody wins! This recipe is from my mom, so I have been eating this for many, many years!


Chicken Pot Pie

1 pkg. refrigerated pie crust
1/3 cup butter
1/3 cup diced onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14.5 oz) can chicken broth
2/3 cup milk
1 lb. chicken (I use whatever I have on hand (rotisserie, shredded, canned)
2 cup frozen mixed veggies

Melt butter over medium heat in a saucepan, add onion, and cook until tender.  Add salt/pepper and flour and mix. Gradually still in broth and milk.  Cook over medium heat until thick and bubbly. Add chicken and veggies and combine.  Remove from heat.

Add one pie crust to the bottom of your pie plate. Pour mix into the plate. Top with second crust and fold the edges.  Be sure to slit the top all around in order for the steam to release.

Bake at 425 degrees for about 35 minutes, or until golden brown. Let stand for a few minutes, serve, and enjoy!



Simple enough, right? If you want to be really fancy, you could make your own pie crust, or make individual pies in ramekins!

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