Tuesday, May 18, 2010

Chicken Pot Pie

It was cold and rainy today, and I was feeling domestic, so I baked blueberry muffins and made a chicken pot pie for dinner. They both came out really good, so I thought I'd share the recipes with you! I'll post the chicken pot pie today and the muffins tomorrow!

Chicken Pot Pie

1 box refrigerated pre-made pie crusts
1/3 cup butter
1/3 cup onion, chopped
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14.5 oz) can chicken broth
1/2 cup milk
2.5 cups shredded chicken
1 (12 oz) bag frozen mixed vegetables (peas, carrots, corn and green beans), thawed

Heat oven to 425 degrees. Lay 1 of the pre-made pie crusts into a 9" glass pie plate and trim edges.

Melt butter of medium heat. Add onion and 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.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and seal edges. Cut slits in the top crust.

Bake 30 to 40 minutes or until golden brown. Cover crust edge with foil for the first 10-15 minutes to prevent excessive browning. Let stand 5 minutes before serving.

The pre-made pie crusts made this recipe super easy! A few of my adjustments:

- I didn't measure the onion. I just chopped a medium onion so it was probably a little bit more.
- I also didn't measure the chicken. I boiled 2 large breasts, shredded it, and put in what I thought looked good. (I used the rest to make chicken salad for my lunch tomorrow!)
- I thought it was strange that there were no herbs in the recipe so I added a little bit of dried sage.

Yummy, comforting and easy! Perfect!


little miss spy said...

i'm going to try this recipe. if i had a muffin pan i'd try that too :) some day. lol

Sonya said...

I have never attempted to make homemade chicken pot pie. yours looks amazing!!