Tuesday, September 9, 2014

Chicken Pot Pie

Try this delicious classic comfort food recipe, perfect for weather that is turning cooler. Chicken pot pie is a complete meal that includes chicken, vegetables, rich white sauce and a flaky pie crust.


Chicken Pot Pie

Crust:
2 pie crusts, softened

Filling:
1/3 cup butter
1/3 cup onion, chopped 
1/3 cup flour
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups chicken; cooked and shredded
2 cups frozen mixed vegetables, thawed

Preheat oven to 425° F.

Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

In a large saucepan, melt butter over medium heat. Add onion and cook until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan.


Top with second crust and seal edge. Cut several slits in the top of the crust.

Bake 20 minutes or until crust is golden brown. Remove the pie from the oven and place strips of foil around the edges to prevent excessive browning. Bake for another 15 - 20 minutes.

Let stand 5 minutes before serving.