Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1lb of shredded boneless, skinless, chicken breast
4 Tbsp butter
1/2c milk
1 3/4c chicken broth
1/3c all purpose flour
1 small onion, chopped
2c frozen mixed vegetables, thawed
2 9-inch, deep dish frozen pie crust
Salt
Pepper
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Directions: |
Directions:- Heat oven to 425F
- In a saucepan, melt butter over medium heat. Add onion; cook 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.
- Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- 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.
- Let stand 5 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:40 |
Personal
Notes: |
Personal
Notes: To Freeze Chicken Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion; seal. Freeze up to 1 month. To bake, thaw mixture overnight in refrigerator. Pour into 2-quart saucepan, heat over medium heat, 5 to 6 minutes, stirring frequently or until thoroughly heated. Assemble, fill and bake pie as directed in recipe
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