We are in pie season so it’s about time that I feature one as the recipe of the week, right? Well, what’s better than a chicken pot pie? It’s warm and comforting on days when slippers and heavy blankets are a staple in your everyday wardrobe, plus you can pick what vegetables you want in your pie, especially if you have picky eaters in the family as I do. I normally do carrots, peas, and red peppers, but again, it's totally up to you what you want in the filling! This recipe from Pillsbury is guaranteed to make your tummy sing! Let me know how you make your chicken pot pies in the comments below!
INGREDIENTS
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
INSTRUCTIONS 1. Heat oven to 425°F.
2. Prepare pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 3. In a 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.
4. 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 on the top crust.
5. Bake 30 to 40 minutes or until the crust is golden brown. During the last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Original recipe here!
Commentaires