Chicken Pot Pie
Melt in your mouth Chicken Pot Pie! A yummy, warm, delicious pot pie that everyone will love!
chicken pot pie
2 1/2 – 3
Mix it up a bit: Try a different protein!
box (10 oz.)
Do any veggies that you would like.
package (14..1 oz)
refrigerated pie crusts
Refrigerated pie crusts will cut your prep time in half!
Melt butter over medium heat. Stir in flour, onion, salt, and pepper. Please ensure that you are stirring constantly. After mixture is bubbly, remove from heat.
Stir in broth and milk to buttery mixture until boiling (again, ensure that you are stirring constantly). Boil and stir for one minute.
Stir in your vegetables at this point, remove from heat.
Heat oven to 425°F.
Roll pie crust into 13″ square. Ease into an ungreased 8″ glass baking dish.
Pour chicken mixture into crust-line dish.
Roll remaining pie crust into 11″ square. Cut out about four designs for the middle with a 1″ cookie cutter or just cut slits to vent. Place the 11″ square over chicken mixture.
Turn edges of pie crust under, flute edge.
Take about 35 minutes or until golden brown.
For a lump-free white sauce, use a wire whisk while you are stirring.
For a more polished look on the edges, brush with an egg wash (beat one egg and one tablespoon of water) and too lightly with coarse salt.