Monday, September 13, 2010

Classic Chicken Pot Pie

Okay, I admit it, I didn't make this- my mom did. But I ate it! That counts, right? Anywho- this is a good "family-ish" meal. Mostly everyone likes it unless they are so outrageously picky.

Classic Chicken Pot Pie

Serves 5-6



I have no idea who came up with this recipe... anonymous- are you out there?

  • 2 pie shells (found in the freezer section)

  • 2 T butter

  • 2 T flour

  • 1/4 tsp dry thyme

  • 1 cup chicken broth

  • 1/4 cup milk (we used skim)

  • 1/2 tsp kosher salt

  • 1/4 tsp pepper

  • 2 cups cooked chicken

  • 1 package frozen mixed veggies, frozen (don't get the one with lima beans)

  1. Preheat over to 425 degrees F

  2. Melt butter in medium saucepan. Add flour, salt, thyme, and pepper. Boil until smooth. Whisk in broth and milk. Cook, stirring constantly until the mixture boils; then cook one more minute. Stir in the veggies and chicken

  3. Put one pie shell in the bottom of a pie dish. Spoon mixture onto crust. Top with the other pie shell. Pinch top and bottom crusts together and turn under. Put slits on top crust

  4. Bake for 35-40 minutes

Note: Bake the pie with foil on top for the first 20 minutes, so the crust doesn't get too dark or burn.

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