Wednesday, January 10, 2018

Chicken Pot Pie

I have to say this is an excellent Homefaker meal! It went together in a matter of minutes when I used storebought crust and rotisserie chicken. If you eggwash the crust no one will ever know you didn't slave over a rolling pin ! I served a little side salad, and Bam...a hearty meal with literally 10 minutes of prep time...and oh the smell when it is baking in the oven,....divine!!



box  refrigerated pie crusts, softened as directed on box


cup butter
cup chopped onion
cup all-purpose flour
cup thawed frozen peas
cup thawed frozen carrots
1 3/4
cups chicken broth (from 32-oz carton) 
cup half and half
2 1/2
cups shredded cooked chicken or turkey 

  • 1
    Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • 2
    In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  • 3
    Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 4
    Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.