Chicken pot pie recipe ♥

Hello! It’s me again!  In my last post I showed you a picture of the chicken pot pie I made on Sunday. A few of you asked me for the recipe so I thought I would post it here.  I actually got this recipe from a kids cooking show on cable that John and I watched last year.  It’s the first thing he ever cooked for dinner. 

I like this version because you make it with chicken broth and not canned soup, which I don’t always have on hand.  Anyway, here it is in case you are interested.   Also, I made my own crust with flour, water, and Crisco – but prepared frozen crust from the grocery store works great too! ♥

5 tbsp. butter

4 tbsp. Flour

2 cups frozen mixed veggies (you can add more if you really want to bulk it up! : )

2 cups chicken broth

2 cups cooked chicken, cut into chunks (I buy the Perdue fully cooked Chicken cuts)

1 cup cream (or milk)

Salt & pepper

Prepared pie crust

In a large skillet over medium heat melt half of the butter.  Add the veggies and sauté for a few minutes.  Add the rest of the butter and the flour.  Stir with a whisk until the flour is dissolved.  (The sauce will become thick and will coat the veggies) Cook for about a minute.  Add the chicken broth and cook for an additional 2 – 3 minutes.  Add the milk and season with salt and pepper.  Whisk it all together on low heat until creamy.  Finally stir in the chicken. 

Pour into a baking dish and cover with crust.  I greased the edges of my baking dish so the crust would not stick.  Bake in a preheated 375 degree oven for 40-45 minutes. 

Enjoy! 

Have left overs (if there are any)  for lunch the next day ♥