Chicken Pot Pie

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Chicken Pot Pie Recipe

I must admit, growing up and for many years I was not a fan of chicken pot pie. All the ones I have tried were like of a soup consistency that made the “pie” soggy. I clearly have texture issues. Then Covid hit and I had a little more time on my hands to play around with different recipes. I discovered how to make a chicken pot pie that not only would my family love but me too!

It does not take long to prepare and I use a packaged pie sheet. No homemade pie crusts for me.

Chicken Pot Pie Ingredients

ALL YOU NEED:

• 1 Box of Pillsbury Pie Crust (2 sheets)
• 1/2 sweet onion chopped
• 2-3 chicken breast cut and cooked into hearty chunks
• 1 1/2 cups of chicken broth
• 1/2 cup of cream of chicken soup
• 1/2 cup of milk
• 1/3 cup of flour
• 1 cup of frozen mixed veggies
• 2 tablespoons of garlic concoction
• 1/3 cup of butter
• salt and pepper

WHAT TO DO:

1. Preheat oven to 425
2. Prepare 1 pie sheet in glass pie pan (spray glass with nonstick spray or butter)
3. Cut chicken into hearty bites. Cook in deep pot with EVOO / Garlic concoction and 2 tablspoons of butter. Remove from pan and set aside when cooked
4. In the same deep pot melt the rest of the butter on low to medium heat. Add onions and cook till tender
5. Add flour, salt, pepper
6. Slowly add milk, broth, and cream soup. Stir consistently until thickened
7. Add chicken and veggies. Stir until fully coated
8. Spoon into pie lined pan
9. Top with second pie crust. Tuck the top sheet over and under the bottom pie sheet. Make vent holes with a fork or slit with a knife. Seal edge with fork
10. Bake 35-40 minutes

ENJOY!! With the long winter months, this is a great recipe after a long day playing in the snow or easy quick family night dinner.

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