One of our favorite recipes in the house is Chicken Pot Pie. I also make it after the holidays using our leftover turkey. Hope you enjoy it as much as we do!
Chicken Pot Pie
Ingredients
* 1 pound skinless, rotisserie chicken chopped or boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 2 large potatoes cubed
* 4 cups chicken broth or more
* 2/3 cup butter
* 2/3 cup chopped onion
* 3 garlic cloves
* 2/3 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 3 1/2 cups chicken broth
* 1 1/3 cup milk
* 2 (9 inch) unbaked pie crusts
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, potatoes, and peas. Add 4 cups chicken broth or more to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions and minced garlic in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Mix chicken mixture and liquid and scoop in to pie crust . Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. I lattice my pie crust, but it can be done either way.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
* 1 cup sliced carrots
* 1 cup frozen green peas
* 2 large potatoes cubed
* 4 cups chicken broth or more
* 2/3 cup butter
* 2/3 cup chopped onion
* 3 garlic cloves
* 2/3 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 3 1/2 cups chicken broth
* 1 1/3 cup milk
* 2 (9 inch) unbaked pie crusts
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, potatoes, and peas. Add 4 cups chicken broth or more to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions and minced garlic in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Mix chicken mixture and liquid and scoop in to pie crust . Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. I lattice my pie crust, but it can be done either way.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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