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)
- Preheat over to 425 degrees F
- 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
- 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
- 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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