Classic Chicken Pot Pie
No way. No got danged way. You do not need to waste your money on these plastic premade disc shaped fake pies again. Listen, these pies are SO fast and easy to whip out that once you make one, you will be surprised at how easy it is. Now, granted, my goal is to get you used to making your own pie pastry, but we will use the shortcut way until we get some pastry entries up here to work with.
My Mister still talks about the pie made from from the leftovers of a ham dinner. Rather than chopped up chicken, I chopped up ham (and still used chicken broth). The broth in the pie turns out thick and creamy by adding the flour and when cut, the pie pieces hold up well. This dinner is a dream and very visually appealing also! Make it once at home to gain confidence, then start making it to take places.
Ingredients:
* 1 (15 ounce) package refrigerated pie crust
* 1/3 cup butter
* 1/2 cup chopped onion
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1-1/2 cups chicken broth
* 2/3 cup milk
* 2-1/2 to 3 cups shredded, cooked chicken or turkey
* 2 cups frozen mixed vegetables, thawed
Heat oven to 425 degrees F. Prepare pie crust as directed on package for two-crust pie using 9 inch pie plate.
In a medium sauce pan, melt butter over medium heat. Add onion, cook 2 minutes until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust. Top with second crust and flute, cut slits in several places.
Bake at 425 degrees F for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving. Yields 6 servings.
Sphere: Related Content
