chicken pot pie
It’s just so good. And it no longer has to take forever to make.
- 2 cans Cooked Chicken
- 2 cups Frozen Mixed Vegetables
- 1 stalk Celery (sliced)
- 1/3 cup Butter
- 1/2 Chopped Medium Onion
- 1/3 cup Flour
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Celery Seed
- 1/4 tsp Thyme
- 1 3/4 cups Chicken Broth
- 2/3 cup Milk
- 1 Perfect Pie Crust (divided into 2)
Preheat oven to 425 degrees. Prepare the Perfect Pie Crust. Divide into 2 and roll out each crust for a 9×13 glass baking dish. Place the first crust in the bottom of the pan.
In a saucepan combine chicken, vegetables and celery. Cover with water and bring to a boil. In another saucepan, melt butter and saute onions. Gradually add flour, salt, celery seed, thyme and pepper. Stir until a smooth paste is formed. Slowly stir in chicken broth and milk. Simmer until thick.
Drain chicken and veggies and add to the pie crust. Immediately pour in the sauce. Layer the top with the other half of the pie dough, cut slits for the steam to escape. Bake for 30-35 minutes until crust is golden brown.
Note: Take this recipe to the next level by using fresh vegetables instead of frozen. For me, the time saver is clutch, but hey- if you’ve got the time… by all means.