Who doesn't love a meal that's homey, delicious, and gets the family to eat more veggies? This Chicken Pot Pie fills the bill of comfort food perfectly. Made in a larger size (a 9 inch pie), this will serve a family of six (6). This recipe is adapted from an original Pillsbury recipe.
Chicken Pot Pie - Family Style
Ingredients
Crust
1 package of frozen pie crust (2 crusts) OR make your own
Filling
1/3 cup unsalted butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/4 teaspoon ground pepper
1/4 teaspoon dried thyme
1 clove garlic crushed (optional)
1 3/4 cups unsalted chicken broth
1/2 cup fat-free milk
2 1/2 cups shredded, cooked chicken (I use an organic rotisserie chicken from the grocery deli)
2 cups frozen mixed vegetables, slightly thawed
Directions
Heat oven to 425 degrees F.
Allow frozen pie crusts to soften to room temperature.
Line the bottom of a 9-inch pie pan with one crust.
In a 2-quart saucepan, melt the butter over medium heat.
Add onion. Cook 2 minutes stirring frequently until tender.
Stir in flour, pepper, thyme, and garlic until well blended.
Gradually stir in broth and milk, cooking until bubbly and thickened.
Add in chicken and mixed vegetables, mixing well.
Remove from heat.
Spoon chicken mixture into crust-lined pan.
Top with second crust, seal edge.
Cut slits in several places in top crust.
Bake 30 to 45 minutes or until crust is golden brown.
Remove from oven and let stand 5 minutes before serving.
CHEF'S NOTES: Serve with a small salad for a complete meal.
Place a baking sheet under the pie while baking to catch as spillovers.
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