Chicken pot pie is one of my favorite one dish meals to make in the fall and winter months. I opt for the ready-to-use pie crust, which cuts down on cooking and assembly time. It’s also a great way to use up leftovers after roasting a whole chicken. I cut-up the leftover chicken and freeze it in pot pie servings, so it is ready to go when I have a craving for chicken pot pie!
1/3 cup stick butter
1/3 cup all-purpose flour
1 small onion chopped (about 1/3 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cup chicken broth or stock (I use my own homemade stock)
2/3 cup milk
1/2 cup frozen peas
1/2 cup frozen corn
2 fresh carrots peeled and sliced
2-1/2 cups cooked cut-up chicken (I prefer a mix of dark and white meat)
Ready-to-use 9 inch two crust pie (Pillsbury works great)
Directions
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Preheat oven to 425 degrees.
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Melt butter in large pan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat. Stir in chicken broth and milk. Heat to boiling, stiring constantly. Boil and stir 1 minute. Stir in chicken, peas, corn and carrots. Remove from heat.
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Line a 9 inch pie pan with a layer of ready-to-use pastry crust. Pour chicken mixture into the pastry-lined pie pan. Place top layer of ready-to-use pastry crust over chicken mixture and seal edges by squeezing together top and bottom crust. Cut a few 2 inch long slits in the top layer of pastry for ventilation. Or, you can arrange a lattice work type top (as seen in my picture) by cutting the pastry into long sections and laying them on top of the chicken mixture in a lattice work pattern.
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Bake about 35 minutes or until golden brown.
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Let sit for at least a half hour before cutting, so that the liquid/gravy in the pie has time to cool and thicken. Otherwise it will run all over when you try to cut a piece out of the pie.
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Enjoy!
