Chicken Pot Pie

carolinafan's Note:

So easy and so good.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 1 (10 ounce) package frozen peas and carrots
• 1/3 cup butter or 1/3 cup margarine
• 1/3 all-purpose flour
• 1/3 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 1/2-3 cups cut-up chicken or 2 1/2-3 cups turkey
• 1 (15 ounce) package refrigerated pie crusts

Directions:

1. Heat oven to 425°F.
2. Rinse frozen peas and carrots in cold water to separate; drain.
3. Melt butter in 2-quart saucepan over medium heat.
4. Stir in flour, onion, salt and pepper.
5. Cook, stirring constantly, until mixture is bubbly; remove from heat.
6. Stir in broth and milk.
7. Heat to boiling, stirring constantly.
8. Boil and stir 1 minute.
9. Stir in chicken and peas and carrots; remove from heat.
10. Roll one pastry to 12-inch circle.
11. Place in ungreased 9x9x2-inch pan.
12. Pour chicken mixture into pastry-lined pan.
13. Place remaining circle over chicken mixture; roll other pastry into 12-inch circle; place over chicken mixture.
14. Turn edges of pastry under and flute.
15. Bake about 35 minutes or until golden brown.

Reviews

[Dawn]

This was so easy and so good. My family ate it up.

[Chef #734990]

My husband loved this! And my toddler ate all her veggies without me having to sneak them! Since DH and DD are dairy free i used soymilk and dairy free butter. I did add cubed potato (1/2 of a large baking potato). Next time, I will use dark meat. The chicken breast I used got a little too dry. Also, it was too onion-y for me, so I will reduce the amount of onion... And maybe a little more seaonings, it was a bit bland for my taste. Thank you again!

[ms_bold]

I altered this recipe slightly to accomodate the leftovers in my fridge. First of all, I used turkey rather than chicken. I did not use a frozen pea and carrot blend, but did combine leftover (frozen) peas, feshly grated carrot, a handful of frozen corn and a handful of frozen green beans. I also sauteed sliced mushrooms with my onions. The biggest change that I made was to not use pie crust. I had some leftover stuffing to which I added a beaten egg, a little chicken broth and about 1/2 cup of fresh bread crumbs. I poured the turkey, vegetable and gravy combo in a casserole and topped with the dressing mixture. I baked it until the top of the dressing was crunchy. My husband had 2 helpings. Great way to use up leftovers!