Chicken Pot Pie

I’ve been wanting to make chicken pot pie for a while now. Nothing says winter like a steaming hot slice of creamy chicken & veg mix beneath a buttery crust. A while back I picked up a bag of frozen mixed veggies in hopes that my pot pie dream would become a reality. I started searching for recipes until I found this one from the Pillsbury website. I figured you couldn’t really go wrong with Pillsbury.
The problem began when I realized at 7pm that the pie crust and veggies needed to be thawed. I removed them both from the freezer and sat down to watch Jeopardy. About 30 minutes later I started dinner once again.
Chicken Pot Pie (recipe adapted from Pillsbury)
1/3 cup butter (this is a lot of  butter. I used a bit less)
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk (I used skim)
2 1/2 cups shredded cooked chicken
2 cups frozen mixed vegetables, thawed
  • Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. (I used my pretty red dish that I got for a steal at Ross because I thought it would be better to have something a little deeper.)
  • In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

 

  • Stir in chicken and mixed vegetables. Remove from heat. Doesn’t that look yum!?

  • Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.  My nice, deep pie dish was a touch too big for the crust but you get the idea.

  • Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. (A tip on that–I usually place the dish on top of two pieces of foil that I can simply fold up over the crust when necessary.) Let stand 5 minutes before serving.

 

I served it with a nice green salad. A perfect dinner for a cold and dreary day. The leftovers kept great for lunches as well.

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4 thoughts on “Chicken Pot Pie

  1. Amy says:

    I’m going to second your motion for a camera. 🙂
    That pie looks so good! That’s definitely on my list to attempt… maybe this weekend. Yum!

  2. A and J says:

    Sorry for the late comment– but I have to say, your tin foil trick is BRILLIANT! Definitely doing that next time I make a pie; covering those edges when they’re hot with tiny strips is near impossible. Pot pie looks great 🙂

  3. krandle says:

    All your pot pie / shepherd’s pie posts as of late are inspiring me to made these winter dishes even though it’s spring! Sounds delicious.

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