Recipe by Cher Jewhurst
Pot pies are one of my favorite comfort foods and this one is not only very tasty, but it's a cinch to put together as well. Recipe taken from Canadian Living's Best One-Dish Meals.
Top Review by TasteTester
What a real treat! I've never made a chicken pot pie before, and I'm glad I finally did so. This pot pie really is fast and easy to make. I bought a cooked rotisserie chicken at the market when I got my groceries, which made this recipe even quicker to put together. The sauce is excellent! Maybe I used too many veggies or something, but the pot pie needed a little more sauce so next time I'm going to increase the amount I make. We loved this, and I'll be making it many times again.
- 29.58 ml butter
- 4 green onions, chopped
- 29.58 ml all-purpose flour
- 236.59 ml chicken stock
- 118.29 ml milk
- 3.69 ml salt
- 2.46 ml dry mustard
- 1.23 ml pepper
- 1.23 ml dried thyme
- 473.18 ml frozen mixed vegetables
- 354.88 ml cooked chicken, chopped
- 236.59 ml canned whole potatoes, quartered
- 2 frozen 9-inch deep dish pie shells
- 1 egg, lightly beaten
Directions See How It's Made
- In large saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 1 minute or until softened. Sprinkle with flour; cook, stirring, for 1 minute; without browning. Gradually whisk in stock and milk; bring to boil.
- Reduce heat and cook, stirring, for 5 minutes or until thickened. Stir in salt, mustard, pepper and thyme. Add frozen vegetables, chicken and potatoes. Pour filling into 1 of the pie shells.
- Moisten edge with some of the egg; invert remaining pie shell over top and remove foil plate. Flute edges to seal. Brush top with egg; cut steam vents in top. Bake in 400 degree oven for about 30 minutes or until filling is bubbly and crust is golden.