Wednesday, December 16, 2009

Chicken Pot Pie





Once I found this recipe it' became the only pot pie recipe I use.  It comes from Pillsbury.   Instead of making one large pot pie I like to make this pot pie in 4 individual servings.  Either way it's one fantastic Chicken Pot Pie!
1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts
1/3 cup butter
1/3 cup onion, chopped
1/3 cup four
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups cooked chicken, cut up
2 cups frozen mixed vegetables, thawed


1. Heat oven to 400. Prepare pie crusts as directed on pkg. for two-crust pie using 9 inch pie pan.
2. In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cook, stirring constantly, until bubbly and thickened.
3. Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.
4. Bake 400 for 30-40 minutes or until crust is golden brown. let stand 5 minutes before serving to let cool slightly and also to let it thicken. Serves 6


Note: I always have a bag of (Tyson) frozen chicken breast in the freezer and with these you just bake them frozen and the meat is so tender. I like Tyson because the meat isn't fatty.

Instead of one large pot pie, here I make 4 individual pot pies.  (I don't use a bottom crust here, only a top crust.)
At this point, you can freeze the pie pie(with out the top crust). To bake, thaw, and put on pie crust right before baking, bake as directed.


Before filling individual casserole dish, cut pie crust to fit dish.
Bake as directed in recipe.



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