Chicken Pot Pie
Ready In: 55 mins
Serves: 6-12
Yields: 2 pies
Ingredients
PASTRY
- 3⁄4-1 1⁄2 cup butter or 3⁄4-1 1⁄2 cup margarine
- 2 1⁄4 cups flour
- 1 pinch salt
- 5 -6 tablespoons cold water
FILLING
- 1⁄2-1 cup butter
- 1 cup chopped onion
- 2 chicken bouillon cubes
- 1⁄2 teaspoon salt
- 3 cups milk
- 1⁄2 teaspoon pepper
- 1 (10 ounce) package frozen vegetables
- 1 1⁄2 cups chopped celery
- 1⁄4 cup flour
- 1 teaspoon thyme leaves
- 2 cups cubed or shredded cooked chicken or 2 cups turkey
Directions
- PASTRY:
- Crumble salt, flour, and butter.
- Add water one tablespoon at a time.
- Stir lightly until dough clings in a ball.
- This should be enough for 2 pie shells.
- or what you can do is just let the dough sit and use a 9x13 pan and put dough on top.
- FILLING:
- Sauté celery, onions and butter together.
- Add flour to make a paste.
- Add milk and bouillon cubes.
- Cook until thickened.
- Add vegetables and meat.
- If using pie shells, fill pie shells, and cover with remaining dough and bake at 375°F for 20-25 minutes.
- If using a 9x13-inch pan, pour the veggie/meat mixture in the pan, and then cover with a layer of dough.
- Bake at 375°F for 20-25 minutes.
- Another thing I like to do is take one of the pies and freeze them so that I can bake them later for a quick meal.
- -- or if you want, you can get the mini pie pans and make individual pot pies and freeze them for your family to eat whenever they please.
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