Natalie's Chicken Pot Pie
photo by NatCL106
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 Pie
- Serves:
- 4-6
ingredients
- 2 ready to bake pie crusts (usually found in the refridgerated section where you find pillsbury dough. The brand I used was Meri)
- 473.18 ml frozen mixed vegetables
- 88.74 ml butter
- 236.59 ml chopped onion
- 118.29 ml chopped celery
- 88.74 ml flour
- 473.18 ml chicken stock
- 236.59 ml half-and-half
- 473.18 ml cooked chicken, bite sized chunks
directions
- Line the bottom of a 9x9 baking pan with one of the crusts and cook according to package. When finished, set oven to 400 degrees F.
- In a large saute pan, melt the butter. Add the onions and celery and saute for 2 minutes. Season with salt and pepper.
- Stir in the flour and cook for about 3 to 4 minutes for a blond roux.
- Stir in the chicken stock and bring the liquid up to a boil. Reduce to a simmer and continue to cook for 4 to 6 minutes, or until sauce starts to thicken.
- Stir in the half and half and continue to cook for 4 minutes.
- Stir in frozen vegetables and chicken. Mix thoroughly.
- Pour the filling into the prepared pan. Place the 2nd crust on top of the filling. Carefully tuck the overlapping crust into the pan, forming a thick edge. Crimp the edges. Slice four holes in the center of the crust to allow steam to escape.
- Place the pan on a baking sheet and into the oven for 25-30 minutes or until the crust is golden brown.
- Remove from oven and cool for 5 minutes before serving.
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