Monday, March 13, 2017
Chicken Pot Pie
I've made this yummy recipe a couple times now and it has quickly become a family favorite.
Instead of putting it in a pie pan I make it in a 9x13 glass casserole dish. This is what I like best. To each their own!
The last time I made it I made a roast chicken the night before and used the left over chicken for this recipe. I loved doing it this way. It made the recipe so much easier and allowed one chicken to stretch for two delicious and very different meals.
This would be a freezer friendly meal if you make it ahead. Or if you have a smaller family you can eat half when you fix it and freeze half of it for later.
1 cup peeled and diced potatoes
3/4 cup sliced carrots
1/2 cup butter, cubed
1/3 cup chopped onion
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 1/2 cups chicken broth
1 1/4 cups milk
2 cups cooked and cubed chicken
1/2 cup frozen peas
1/2 cup frozen corn
1 package of refrigerated pie crust (2 rolls)
1. Preheat oven to 425 degrees. Place peeled and diced potatoes and sliced carrots in a large saucepan. Add water to cover. Bring to a boil, reduce heat and cook covered about 8-10 minutes until crisp-tender. Drain.
2. In a large skillet heat butter over medium-high heat. Add chopped onion and cook until tender. Stir in flour and seasonings until well blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until sauce is thickened. Stir in chicken, peas, corn and potato and carrot mixture. Remove from heat.
3. Unroll on of the pie crusts into a 9 inch pie plate. Trim even with rims. Add chicken mixture. Unroll remaining pastry. place over filling. Trim, seal and flute edges. Poke with a fork on top.
4. Bake 30 minutes or until crust is lightly brown. Let stand 10-15 minutes before cutting.