Chicken Pot Pie is one of the great comfort foods, and this recipe combines a little bit of "from scratch" freshness, yet calls for frozen vegetables to cut down on prep time.
This would be a perfect treat for a new mom, someone just out of the hospital, or for a friend in need.
Classic Chicken Pot Pie
1 box of 2 refrigerated rolled Pillsbury pie crusts (picture below)
1/3 cup butter
1/3 cup finely chopped onion
1/3 cup all-purpose flour
1/2 t. salt
1/4 t. pepper
1 can (14 oz) chicken broth
1/2 cup milk
2 cups frozen mixed vegetables, thawed
2 1/2 cups shredded cooked chicken (2 breasts)...for extra tender chicken, bring water to a boil and add chicken, half small onion, 1 stalk celery. Boil 12 minutes uncovered. Turn heat off. Cover. Let sit 1 hour.
Heat oven to 425 degrees.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender, stirring frequently. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat.
Unroll one crust and press into deep dish pie plate. Spoon mixture into crust. Top with 2nd unrolled crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30-40 minutes or until crust is golden brown. During last 15-20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Recipe adapted from Pillsbury