Country Chicken Pot Pie

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I have made this 3 times and it is AMAZING!!! Everyone in the family ate it!

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Ingredients

  • COUNTRY CHICKEN POT PIE
  • From 30 Day Gourmet Big Book of Freezer Cooking
  • Makes 2 pies
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1/3 cup butter or margarine
  • 1/2 cup all-purpose flour, sifted
  • 2 cups chicken broth
  • 1 cup half & half or evaporated milk *
  • 2 cups chicken, cooked, chopped
  • 1 cup frozen peas, thawed
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4 unbaked pie crusts

Preparation

Step 1

Preheat oven to 375 degrees.

Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover.
Saute the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.

Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!

Pour into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)

Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies–if you’re just making one pie it will just serve 8).

An alternative to making 2 pies is to make one and freeze the other half of the filling in a Ziploc bag for another time. Freezes very well separately or fully prepared in the crust.

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