Chicken Pot Pie

Confession time.  I am not a great cook.  I guess I can follow a recipe.  I just don't  LOVE cooking like so many of you.  I do it because it is part of my job description.  
There is  ONE thing I cook, however, that my family loves.  I owe this glorious recipe to my friend Kelli Moon, who served it at book club (probably 15 years ago).  She shared the recipe and I have been making it part of my repertoire ever since.  It is Brady's absolute favorite.  I could probably get him to clean the attic and garage with a promise that I was going to make it.

Here is the Cast of Characters (ode to Pioneer Woman)
-pictured is ingredients for TWO pot pies but ingredients listed are for ONE.  Although. I never make one because it is a great comfort food to take to someone who needs a meal.

A Pillsbury Pie Crust
10 oz bag of Frozen vegetables
1/3 C. Flour
1/3 C. butter
1 C. frozen onion
1/2 tsp. salt
1.2 tsp pepper
1 3/4 C. water
Can of chicken broth
2/3 C. milk
1 Rotisserie Chicken

Cut up 1 rottiserie chicken like so.  I like to use the Costco chickens because they are bigger and have more chicken on them than most others I have tried.  I can usually get TWO pot pies out of one of their chickens.

Okay, next:
Heat the butter and onions in a LARGE pot on medium heat.  Stir frequently so that it will not burn.
Once the onions are slightly cooked in the butter, add the flour, salt, pepper, water, milk, and chicken broth.  Once it is blended well, bring it to a boil for one minute.
Then turn heat back down to medium and keep stirring until the filling thickens up a bit.
Add your veggies.
 (I subbed 1 10 oz bag of mixed veggies for a bag of peas and carrots and a bag of frozen corn because I was making this comfort meal for my sister who is the pickiest eater I know and she doesn't like green beans.)  
Admittedly, it was so good that I might end up doing that combo every time.

It will look like this.

Now start putting your pie crust in the pie pan.  

Pour the yummy filling in the pie crust.

Put a second pie crust over the top and join the outer edges with the first crust with your fingers and then flute the edges by pinching the crust.

Make 4 small cuts from the center out N, S, E, and W to the top crust.  Bake in a 425 oven for 35 minutes.  It might be necessary to cover the outermost part of your pie crust with foil the last 15 minutes that it bakes to keep it from getting too brown.  I like to use the "Pie saver" covers (pictures above).
IMPORTANT:  Let the pie cool for about an hour before you eat it.  That filling is HOT.


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