On these chilly days, we ♥ pot pies ~ homemade, that is!
This is a savory comfort food dish, from scratch, that will please you and yours.
Make the pot pie with a bag of frozen vegetables, or approximately 3 cups of leftover vegetables or your favorite fresh veggies. Your choice!
Make your own pie crust, or buy packaged refrigerated crust ~ you know ~ Pillsbury’s. I cooked 3 chicken breasts for it this time. You can make it with thighs, and it could be even easier using rotisserie chicken.
Decisions, decisions! However, you make it, it will be great for sure, because it’s homemade ~ it beats the pot pies in the freezer section!
If I still lived in the South, I’d be swooning over this…
Double-crust Chicken Pot Pie
3 cups cooked chicken, cut into bite-size pieces
1/3 cup butter
½ cup onions, chopped
1/3 cup flour
½ teaspoon salt
½ teaspoon seasoned pepper
1 teaspoon celery seed
1 tablespoon sweet Hungarian paprika
2 cups chicken broth
¾ cup half and half, or milk
1 (10-ounce) package frozen mixed vegetables
1 large potato, cooked and diced
2 prepared piecrusts
Preheat oven to 375 degrees.
Melt butter over low heat in a large saucepan.
Add onions and sauté for a couple of minutes until tender.
Blend in flour and stir well.
Remove from heat; add salt, pepper, celery seed and paprika.
Whisk in broth and half and half.
Heat to boiling, stirring constantly.
Continue boiling for 1-2 minutes.
Stir in chicken and vegetables, combine well and set aside.
Line a 9-inch pie plate with bottom piecrust.
Spread chicken mixture onto crust.
Top with remaining piecrust. Crimp edges and cut 4-5 slits in center to vent.
Place pie on a baking sheet.
Bake at 375 degrees for about 50-55 minutes, until crust is golden brown (if piecrust edge browns too quickly, place foil around rim.)
Let stand for 15 minutes.
Cut into slices and serve.
UMMM, mmmm, good!!!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!