Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2 pie crusts (thawed (homemade or from 1 box store-bought, see note 1)); 1/3 cup butter ((about 5 tablespoons)); 1 medium onion (diced); 1/3 cup all-purpose flour; 14 ounces chicken broth ((see note 2)); 1/2 cup milk; 3 cups cooked chicken ( diced or shredded (see note 3)); 2 cups frozen mixed vegetables ( thawed (see note 4)); Salt and freshly ground black pepper ((see note 5))

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Prep Time: 5 minutes

Cook Time: 50 minutes

Total: 55 minutes

Servings: 6

Cost: $3.77 /serving

Author : Meggan Hill

chicken pot pie

Ingredients

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2 pie crusts (thawed (homemade or from 1 box store-bought, see note 1))1/3 cup butter ((about 5 tablespoons))1 medium onion (diced)1/3 cup all-purpose flour14 ounces chicken broth ((see note 2))1/2 cup milk3 cups cooked chicken (diced or shredded (see note 3))2 cups frozen mixed vegetables (thawed (see note 4))Salt and freshly ground black pepper ((see note 5))

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Instructions

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Step 1

Preheat oven to 425 degrees and adjust rack to middle position. Line a 9-inch pie plate with one unbaked crust.

Step 2

In large saucepan, melt butter over medium heat. Add onion and cook until softened, about 2 minutes.

Step 3

Whisk in flour until well-blended. Stir in broth and milk, cooking and stirring until bubbly and thickened.

Step 4

Stir in chicken and mixed vegetables and remove from heat. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Don't skip this step or your filling may be bland.

Step 5

Spoon into prepared pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Cover edge of crust with strips of foil to prevent scorching.

Step 6

Bake 20 minutes. Remove foil strips and bake 15 to 20 minutes longer, until crust is golden brown. Let stand 5 minutes before serving.