Chicken Pot Pie
Great comfort food, and super easy!
Chicken Pot Pie
1/3 cup butter
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 can chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken
2 cups frozen mixed veggies
Refrigerated pie crusts
Heat oven to 425. Prepare pie crust as directed for two-crust pie. Melt butter in medium saucepan, add flour, salt & pepper, stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and veggies, remove from heat. Spoon mixture into crust-lined pan. Top with 2nd crust. Bake at 425 for 30-40 minutes. Cover edge of crust with pie shield for last 20 minutes to prevent burning.
Serves 6.
Freezing instructions: I haven’t tried freezing it yet, but I imagine it would be ok. If you try this and freeze it, let me know how it turns out!
April 4th, 2009 at 4:11 pm
Variation from my sister Marcia: “Here’s another tip for leftover crockpot chicken (make double, it freezes well). Take the leftover chicken and all the gravy and add the leftover rice you made to go with it. Then add a bag of your favorite mixed vegetables and a half a can(approx.)of evaporated milk. Mix that all up and put it in an uncooked pie crust. Top with another pie crust bake for 1 hour at 350 and you have your own pot pie. YUM!!!”