Monday, April 22, 2013

Creamy Chicken Pot Pie

 It's snowing here in Denver so I am in the mood for a home cooked classic. This nostalgic dinner is not only delicious but easy! I promise:)I use a roaster chicken from Costco to make this even easier. You can also make the dough in the morning and keep it in the fridge until baking time.

Creamy Chicken Pot Pie
makes one 9" pie

Make one batch of my pie crust recipe found here

1 pound cooked chicken, chopped or shredded
13 oz. frozen mixed vegetables I use the one with green beans, carrots, peas and corn
1/3 cup onion, chopped
1/3 cup butter
1/3 cup flour
1/4 tsp. celery seed
1 3/4 cups chicken broth

2/3 cups milk
Salt and Pepper to taste

Preheat oven to 425 degrees F.  Take chicken off bone if using a roaster or chop/shred chicken and place in large bowl.  In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Pour frozen veggies over chicken and stir. Roll your bottom crust and place in pie pan. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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