Chicken Pot Pie



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.

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6 comments:

  1. This looks amazing! Going to try it this weekend!
    Thanks you for sharing.

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  2. Dear Lord this looks lovely. Can't wait to try it!

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  3. This 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!

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  4. Sherrie--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. :)

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  5. That 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!

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Thanks for stopping by! Let me know if you try out any of these recipes, and if you have any requests! :)