Chicken Pot Pie

Wednesday , 5, February 2014 Leave a comment

Pot Pie

Chicken Pot Pie is classic winter comfort food.

Ingredients:

  • 1 box – 2 refrigerated Pie Crusts
  • 1/3 cup Butter
  • 1/3 cup Onion…finely chopped
  • 1/4 cup Celery…thinly sliced
  • 1/3 cup Flour
  • 1/2 tsp. Salt
  • 1/4 tsp. Black Pepper
  • 1 3/4 cups low sodium Chicken Broth
  • 1/2 cup Milk
  • 2 1/2 cups cooked Chicken…cubed or shredded
  • 2 cups frozen Mixed Vegetables..thawed

Directions:

  • Heat oven to 425 degrees
  • Place 1 Pie Crust into a 9 inch glass Pie Dish.
  • Par bake Pie Crust about 6-7 mins so bottom doesn’t get soggy when filled 😉
  • In a medium sauce pan…melt Butter over medium heat.
  • Add Onion & Celery to pan…cook about 2-3 mins until tender..not browned.
  • Stir in Flour..Salt & Pepper..stir until combined
  • Slowly stir in Broth..Milk..
  • Continue stirring until bubbling and beginning to thicken.
  • Stir in Chicken and Mixed Vegetables.
  • Remove pan from heat…spoon mixture into Crust.
  • Add 2nd Crust over top of pie dish.
  • Seal edges….cut away excess dough….flute…cut a few small slits  in top of crust to release steam.
  • Bake 30-40 mins…until crust is golden brown. Cool 5-10 mins before serving.
  • *** If crust edge becomes too brown halfway thru..cover edges with foil to prevent burnt crust ***

Recipe adapted from Pillsbury

Chicken Pot Pie

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