Homestyle Chicken Pot Pie

Sunday, November 5, 2017

I get all giddy when the weather starts to turn cooler. My  favorite  seasons are fall and winter, so I am totally in my element from September to April! I am a huge sucker for comfort food.  Roasts, casseroles and other heartier foods is definitely what I  prefer. One of my   favorite, and a favorite of my family, is chicken pot pie. The flaky crust and hot,creamy  filling loaded with veggies  is  always a welcome addition to our table. Laden with calories, but good for the soul! This recipe is very forgiving.You can add any veggies you have on hand. I usually add carrots, peas,green beans,potatoes,broccoli,onion. Anything goes. The filling is creamy,thick and perfect to nestle the veggies in . Can easily be doubled. I made 12 of these one year to feed our church congregation. So yummy!


1 Tablespoon butter
2 garlic cloves, minced
1/4 cup diced onion
2/3 cup sliced or diced carrots
1 teaspoon salt (or more, depending on taste)
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup frozen peas
2/3 cup frozen corn
2/3 cup diced potato
2/3 cups milk
1/2 cup flour
2 cups cubed cooked chicken
1 refrigerated pie crust (from a pack of 2)

1. In saucepan on stove top, combine butter, garlic, onion, carrots,potatoes, salt, pepper, and chicken broth. Bring to a boil and simmer until carrots and potatoes are tender
2. When carrots and potatoes are tender, add peas and corn and simmer for about 5 more minutes. Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. Add chicken and stir.
4. Pour filling into a pie dish.
5. Roll out the pie crust and place over the chicken mixture,sealing the edges.Cut slits in the middle for ventilation.
6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly.

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