This is my favorite easy recipe for chicken pot pie and this is the perfect time of year to make it. I usually just use the Pillsbury ready made pie crusts but homemade will work as well. I love dinners like this that I can just throw together, add a salad and wa la. Dinner is served. Amazingly, even though none of my kids like peas they will all eat this. This is a definite family favorite.
Chicken Pot Pie
Jen Jerman
1 10 oz. package peas & carrots
1/3 cup butter
1/3 cup flour
1/3 cup onion, diced
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2-3 cups diced chicken or turkey
pastry for 2 pie crust (1 for top and 1 for bottom)
Rinse frozen peas and carrots in cold eater to separate. Drain. Heat butter in a 2 quart saucepan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly, remove from heat. Stir in broth and milk. heat to boiling stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.
Heat oven to 425 degrees. Ease pie crust into pie pan. Pour chicken mixture into pastry-lined pan. Top with remaining pie crust. Turn edges under and flute. Bake about 35 minutes or until golden brown. 6 servings.
Posted by: Sallie
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2 comments:
I found a recipe similar to this one on allrecipes.com last year. I made some tweaks to it and it is almost exactly the same as yours now! So funny. I am usually in a rush when it comes to dinner so instead of doing the pie crusts I put it all in a 9x13, sprinkle cheddar cheese over the top and then place Pillsbury biscuits on top. I definitely recommend your recipe to everyone. It is a perfect fall/winter meal!!!
That sounds so good. I'll have to try it. I bet the biscuits and cheese make it just that much better. Yum!
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