For the crust
1 box refrigerated pie crusts, softened as directed on box
For the filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-oz carton or can)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Begin by preheating the oven to 425 f. If you’re using a pre-made frozen pie crust, you can prepare it as directed on the box or crust and line a standard nine-inch glass pie dish.
Next, prepare the sauce of the pie. In a large pan, melt the butter over medium heat on the stove. Once the butter has melted, add the 1/3 cup of chopped onions and cook them for approximately two minutes. Make sure to stir the onions and better continually until the onion is tender, so that the onion does not get stuck on the pan. Then, stir in the flour, salt and pepper until all the ingredients thus far are well blended. Once they are, gently stir in the both and milk. Cook and stir the contents of the pan into they are bubbly and thickened.
Once the sauce portion of the filling has thickened, stir in the chicken and mixed defrosted vegetables. Once they are mixed together, remove the pan from the heat. Then, spoon in chicken mixture into the crust-lined pan. Top the mixture with a second crust over the top, sealing it.
Finally, cut several small cuts into the top of the crust and place it in the oven. Cook the pie for approximately 30 to 40 minutes, or until the crust is golden brown. For the last 15 to 20 minutes of baking, cover the pie edges with strips of tin foil to prevent excessive browning. Once the pie its ready to be taken out of the oven, remove it and allow it to stand for five minutes before serving as the contents will be very hot.
Slice, serve and enjoy!
As we experience the (hopefully!) last bit of cool weather at the beginning of this Spring, now’s the perfect time to enjoy some warm comfort foods!
Chicken pot pie is the perfect example of a classic dish for cooler weather. This pie is relatively cheap to make and is very simple to make. If you’ve made your own pie crust, this recipe would take a lot longer. It is made simple with a pre-made, frozen pie crust. You can also change it to your style by buying cubed frozen chicken pieces as well, instead of shredding the chicken. You can also make the pie thicker by adding one cubed potato with the chicken.
This recipe serves approximately six servings, depending how large you cut the pie slices. So, if you are making several pies, simply double or triple the pie mixture ingredients and divide them among two other pie crusts.