Chicken Pot Pie
Excellent & Easy.
Make with pie crust or puff pastry (see Note below)
Stew meat and beef broth also work for a Beef Pot Pie.
Ingredients
- 2 pre-made pie crusts for 10-inch deep pie plate (I like Pillsbury roll out crusts in the red box) - SEE NOTE BELOW
Filling
- 2 medium potatoes, diced
- 2 carrots, sliced thin
- 1 small-med. onion, diced
- 1/4 c. chopped celery (optional)
- 1-3/4 c. chicken broth (14-1/2 oz. can)
- 1/3 c. butter
- 1/3 c. unbleached all-purpose white flour
- 2/3 c. milk
- 2/3 c. frozen peas
- 1 t. minced garlic
- 2-3 c. cut-up cooked chicken
- Salt and pepper
Instructions
Cook potatoes, carrots, celery and onions in chicken broth until tender (about 25 minutes); drain and save broth(set aside).
Heat butter in a 2-qt. saucepan over medium heat until melted. Whisk in flour until blended smooth. Stir in broth, milk, minced garlic, salt and pepper to taste. Heat until thickened to make a gravy-type sauce.
Remove from heat. Stir in vegetables, frozen peas and chicken. The filling can be made ahead of time and stored in the refrigerator until ready to use.
When ready to assemble, place one pie crust in bottom of 10-inch deep pie plate, leaving a little edge on rim of pie plate. Pour in filling and top with other pie crust (there should be a little edge extending over the rim). Pinch seams together using a fork, working your way around the rim of the pie plate. Trim excess scraps with a sharp knife to make a clean smooth edge.
Bake at 400 degrees for 35-45 minutes or until golden brown. Let stand 10 minutes before cutting.
NOTE: Instead of using pie crust you can put filling in a greased 2-1/2 qt. casserole dish and top with a sheet of puff pastry. Bake according to puff pastry directions.