Delicious flaky chicken pot pie loaded with tender vegetables, for a tasty comforting hearty meal the entire family will love.
This particular recipe is mentioned in my frugal e-book, mainly because it is super easy to make and absolutely delicious. You can serve it with a side salad and some cranberry sauce.
Heat oven to 425°F.
Make a (double) pie crust to fit a 9″ deep dish pie plate, or use prepared pie crusts
1/3 c. finely diced Onion
1/3 c. Flour
3/4 tsp Salt
1/2 tsp Pepper
1/3 c. Butter (or margarine)
1 tsp Poultry Seasoning
1 bag peas/carrots blend or 2-3 cups of cut up veggies (corn, carrots, peas, broccoli, etc)
1¾ c. Chicken Broth
2/3 c. Milk
1 1/2 c. cut up cooked diced chicken or Turkey
Melt butter, add onions- sauté for a minute, add flour, poultry seasoning, salt and pepper (to taste), mix till pasty. Cook for 1 minute, stirring often.
Add broth and milk, whisking constantly to prevent lumps. Continue stirring over medium heat until creamy and thick add veggies and chicken/turkey.
Pour the hot filling into a prepared pie crust, bake 40-50 minutes at 425º.
I do apologize for the photo quality, you wouldn’t believe how hard it is to get to the pie FIRST to try to get a shot!!
This recipe is very easily altered to accommodate leftovers such as pork, beef, lamb or venison. Simply use beef stock or vegetable stock in place of the chicken stock when swapping out the choice of protein.
If you’re using fresh veggies, we recommend that you lightly steam them just prior to adding them to the pot.
We use the Mastrad steamer dish for 3 minutes for fresh carrots or broccoli.