On Wednesday Food blog its all about a Classic Chicken Pot Pie with some short cuts. So let’s get cooking :
1 box of refrigerated pie crust thawed
- 1/3 C butter
- 1/2 C milk
- 1/3 C flour
- 1 3/5 C chicken broth
- 2 C frozen mixed vegetables (thawed)
- 2 1/2 C shredded chicken meat
- 1/2 tsp salt and pepper
Heat oven to 425 and prepare crust as directed ( No saggy bottoms)
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Then add in thawed and drained vegetables and chicken to the mixture. MIX and pour into bottom pie crust.
- 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.
Kitchen tips :
Standard 9 inch pie pan works best for this recipes.
Hard part of making this recipe is pie crust – I use store bought as well as frozen vegetable.
Chicken – can be last night left overs, rotisserie
from store or canned chicken.
If edges get to brown in the last few minutes of baking add a foil collar to the edges to keep from burning.