Thursday, September 4, 2014

Chicken Pot Pie

With the weather cooling down here, it is really the perfect time to start pulling out the cold-weather recipes like chili, chowder, shepherds pie, soups, you get the idea.

I made this recipe last Autumn, and have been itching to have it again ever since.  I may even convince Bruce to give it a try!

Mmmm...I can almost taste it!

Chicken Pot Pie


·             1/3 c. butter
·        1/2 onion, chopped
·        1/3 c. flour
·        1/2 tsp salt
·        1/4 tsp pepper
·        1 3/4 c. chicken broth
·        1/2 c. milk
·        5 chicken tenders, shredded
·        2 c. vegetables, thawed
·        1 tsp sage
·        1/2 tsp rosemary

·        1 box Pillsbury pie crust, unbaked

D    Directions:

Preheat oven to 425 degrees. Prepare pie crust for a double crust pie according to package directions. Melt butter in a 2-quart saucepan over medium heat. Add onions and cook until translucent. Stir in flour, salt, and pepper. Add broth and milk and stir. Cook until sauce thickens and begins to bubble. Add vegetables and chicken to sauce. Pour into prepared crust and cover with top crust, cut slits in top of crust to vent.

Bake for 30 minutes. Cover the edges with foil or a pie crust shield during the last 15 minutes of baking to prevent burning. Let sit about 5 minutes before serving to set the filling.


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