Pie crusts for bottom and top of pie (you can either make your own recipe or use frozen pie crust dough)
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
½ tsp salt
¼ tsp pepper
1 ½ cup chicken broth
2/3 cup milk
2 to 3 cups cooked chicken (or turkey left-overs!)
2 cups frozen vegetables, thawed (ie—corn, carrots, and peas)
1. Heat oven to 425 F. Prepare piecrusts and place bottom crust in 9-inch pie pan.
2. In a medium saucepan, melt butter. Add onion and cook 2 minutes. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
3. Add chicken and vegetables; remove from heat. Spoon chicken mixture into crust-lined pan.
4. Top pie with remaining crust; cut slits in several places. Bale at 425 F for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Makes 6 servings.
Posts
This looks amazing! Going to try it this weekend!
ReplyDeleteThanks you for sharing.
Dear Lord this looks lovely. Can't wait to try it!
ReplyDeleteThis looks really good and easy! I've been wanting to make a homemade Chicken Pot Pie for a while now. I may just have to use this recipe. Question though...when you buy the prepared pie crusts...is there a difference b/t sweet and savory? Or -- are they all plain? The only one I've seen is the refrigerated Pillsbury one that has two in the box. Is this the right one? TIA!
ReplyDeleteSherrie--you can use the same Pillsbury or other crust at the store as you'd use for a fruit pie. They're all the same plain flavor. :)
ReplyDeleteThat looks so good! I always cheat and only use a top crust. I like the way it looks with both crusts in a pie pan - wholesome and yummy!
ReplyDeleteDoes that ever look delicious!
ReplyDelete