Wednesday, December 29, 2010

Chicken Pot Pie

My kids actually like this dish but eat it without the crust.  I must admit, I am very pleased at how easy it is to make and how nicely it turns out.  I like to break up the crust and mix it in.  Yum!


1/3 cup Butter
1/4 cup all-purpose Flour
2 cups Chicken Broth
1 cup Half-and-Half (have used regular milk with good results)
1 bag of mixed veggies, defrosted
    (alternatively 1 cup each: potato, onion, celery, carrot - diced and cooked)
1 teaspoon Salt
1/4 teaspoon Pepper
2 cups cooked diced Chicken, cooked
Pie Crust (store bought or your own recipe)

  • Preheat oven to 400 degrees.
  • Melt Butter in 2 quart pot.
  • Add Flour, Broth and Milk. Cook over medium heat, stirring constantly, until thick and bubbly.
  • Stir in Salt and Pepper, Vegetable mixture and and Chicken
  • Continue to cook until heated through.
  • Pour into 2 quart casserole dish. Top with pie shell. Cut slits to allow steam to escape.
  • Bake for 40 minutes until pastry is golden brown and filling is bubbly and cooked through.
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