This is one of our favorite wintertime comfort dishes. The flaky crust combine with the creamy feeling warms us from head to toe. I ususally serve this with a side salad , but you can serve it alone. This recipe makes enough filling for two pies. You can freeze the second portion to use another time…or make two pies now if you family is bigger.
Chicken Pot Pie
- 2 – 4 Ready Made Crusts (or use your own recipe)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/3 c. butter, melted
- 1/2 cup flour
- 2 cups chicken broth
- 1 cup evaporated milk
- 4 cups chicken, cooked and chopped (leftovers from Roast Chicken is great)
- 1 cup frozen peas, thawed
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Saute onions, celery and carrots in butter in large skillet until tender.
- Add flour and stir until smooth. Cook one minute stirring constantly.
- Add broth and evaporated milk. Cook and stir constantly until thick and bubbly.
- Stir in chicken, peas, salt and pepper
- Divide mixture in half and store one half in the freezer for use another time.
- Use two pie crust ; shape bottom crust and add filling. Cover with top crust. Pinch edges and crimp or flute. Make a few slits in top crust (or use a pie bird) for the steam to escape.
- Bake uncovered for 30 minutes at 350. Cover with foil and bake for 30 more minutes. Let stand for 10 minutes before serving.
*To use frozen portion of mixture ; thaw to room temperature and proceed from step #6.
Head over to Passionate Homemaking for the Nutritious Freezer Meal Carnival!