Last night, we had Chicken Pot Pie. It’s one of our favorites for sure. Most of us probably buy the frozen Marie Calendar pies, for something fast and easy, but this recipe is delicious, & not at all difficult. I usually make my own pie crust, but if you are short on time, just buy the pie pastry sheets in the refrigerator section of the grocery store.
YOU WILL NEED:
1/3 Cup Butter
1/3 Cup flour
1 Tsp. onion Powder
1 Tsp. sugar
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 3/4 Cups chicken broth
2/3 Cup Milk
2 cups cut up cooked chicken or turkey
1 package (10 ounce bag) frozen vegetables
I like the one with carrots, peas, broccoli & potatoes
FLAKY PIE CRUST
I’ve already posted a fabulous recipe for pie crust
Heat butter over low heat until melted. Blend in the flour, onion powder, sugar, salt and pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Now you can either use a square 9×9.2 pan, or a pie pan. Ease your pastry into pan. Pour chicken filling into pastry lined pan. Roll remaining dough , and place over filling. Flute edges. Cut slits in center to allow steam to escape. Cook on middle rack, uncovered at 425 degrees oven until crust is brown. 40-50 minutes. Make sure that the bottom crust is very done. You can also do this without a bottom crust. Just put your pastry over the top of the filling is you would like. You can also make individual pot pies in deep pastry cups.
Double this recipe, if you would like to make a 9×13 inch glass pan.