Chicken Pot Pie
I think within 5 minutes of eating this, I emailed my friend and asked her for the recipe. I make it often. It’s also one of my favorite meals to bring to other new moms or anyone that just needs a meal.
Pot pie is pretty all inclusive, meat, veggies, dairy, grains… so, I often serve it with a fruit salad, or peaches and cottage cheese. This is a huge winner in our house. Perfect for a cold winter day. A very simple, yet super satisfying meal.
CHICKEN POT PIE
Tender chicken mixed with vegetables in a creamy white sauce.
- ⅓ cup butter
- ⅓ cup flour
- ⅓ cup onion
- ½ tsp each salt and pepper
- 1 can chicken broth
- ⅔ cup milk
- 1½-3 cups cooked diced chicken
- 2 cups frozen mixed veggies
- 2 deep dish pie crusts homemade or store bought
Melt butter in sauce pan.
Stir in flour, salt, pepper, onion.
Cook, stirring until bubbly.
Stir in broth and milk, return to heat, let boil, stirring 1 minute or so until thick.
Add cooked chicken and veggies.
Pour into pie crust, place top pastry over filling, seal edges and flute.
Cut in vents.
Bake at 425 for 35-45 minutes.
Let stand for 15 minutes to let it thicken and cool before serving.
Make ahead/Freezer instructions:
After placing the crust over the top, let cool and freeze. Wrap well in plastic to prevent freezer burn. To bake, let thaw and follow instructions.