This has got to be one of my favorite comfort foods, and if I could I would probably eat it at least once a week. My mother used to make it all the time growing up maybe that's why I love it so much. We have had some very rainy days around here and this is one of those comfy yummy recipes that is easy to make for a weeknight meal. This is also one of those recipes that you can play around with in the veggies department. When I have lots of chicken leftover I make some pies for my parents.. that’s right I said pies (plural) When I make this for my parents.. well I have to make two… see my father doesn't likes peas and well mom and my brother do so that means two pies…So you get my drift you can change it to suit your needs.
Chicken Pot Pie
2 qt sauce pan
Ramekins if making small one
Pre heat Oven to 425 degrees
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box ( I only use one pie crust for the top no bottom but if you do use two follow the instructions for a 2 crust pie )
- 1/3 cup butter or margarine
- 1/3 cup finely chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth (from 32-oz carton)
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken or turkey
- 2 cups cooked veggies = carrots, peas, corn, potatoes what ever you have on hand
- 1 egg, beaten
- 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.If needed use a whisk to make sure all the flour is incorporated
- Stir in chicken and mixed veggies. Remove from the heat. Spoon the chicken mixture into a buttered pie plate.
- Place the pie crust on top of filling and press and flute the edges. Cut slits in several places in top crust. Brush crust with the egg.
- 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 or one of these to prevent excessive browning. Let stand 5 minutes before serving.
We serve ours with Cranberry sauce.. not sure if it is a New England thing... but it is oh so yummy!!