My family hasn't been feeling well lately. Maybe it's the changing seasons or maybe it's because school is back in session. Whatever the reason I know exactly what my family needs to feel some love. Chicken Pot Pie. I made this the first time years ago when my in-laws were visiting. It was delicious and I knew it was a keeper. There is something about comfort food that warms your heart and your belly. Whether you use a ready-made crust or make one from scratch, this dish is delicious.
Chicken Pot Pie
adapted from Betty Crocker's Cookbook
1 pkg (10 ounces) frozen peas and carrots
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cups milk
2 1/2 - 3 cups cubed cooked chicken or turkey
Pastry for 9-inch two-crust pie
Rinse frozen peas and carrots in cold water to separate; drain. Heat margarine in 2-quart sauce-pan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.
Heat oven to 425 degrees. Prepare pastry. Roll two-thirds of the pastry into 13-inch square. Ease into ungreased square pan, 9X9X2 inches. Pour chicken mixture into pastry-lined pan. roll remaining pastry into 11-inch square. Cut out designs with cookie cutter. Place square over filling. Turn edges under and flute. *please note, I buy a two-crust package of frozen pie dough and pour the chicken mixture in one pie shell, cut shapes in the other pie shell and invert over filled pie. Then I turn the edges of both pie shells to seal.* Bake about 35 minutes or until golden brown. I hope your family enjoys this as much as we do! Printable recipe