This classic chicken pot pie is a definite crowd pleaser. The recipe comes from my Aunt Beth and is an easy version of the comfort classic.
It’s semi-homemade. Which makes it a realistic weekday meal. Also, it keeps great, so leftovers are no problem!
Makes 8 portions.
Prep time: 20 minutes Bake time: 30-40 minutes
1 package refrigerated pie crusts
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups shredded cooked chicken or turkey
2 cups frozen mixed veggies, thawed
Heat oven to 425 degrees.
If chicken or turkey is not cooked, cook it! When I’m feeling lazy, I like to buy a fully cooked rotisserie chicken, so all I have to do is pull off the meat.
Prepare pie crust as directed on package for two crust pie.
In medium saucepan, melt butter over medium heat. Add onion, cook two minutes, or until tender.
Stir in flour, slat, and pepper until well blended.
Gradually sir in broth and milk and cook over medium low heat, stirring constantly until bubbly and thickened.
Add chicken and mixed veggies, remove from heat.
Spoon chicken mixture into crust-lined pan.
Top with the second crust and flute (cut slits in several places).
Back at 425 degrees for 30 to 40 minutes or until crust is golden brown.
Let stand 5 minutes before serving.
Yum! What have you been eating lately?