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 ♥
