Classic Chicken Pot Pie

Photo by Jen C.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from keyingredient.com

Ingredients

  • 1

    box refrigerated 9" pie crusts, softened as directed on box

  • 1

    lb. cooked shredded or cubed chicken

  • 1/3

    cup salted butter

  • 2/3

    cup all purpose flour

  • 2

    cups whole milk

  • 2

    cups chicken stock

  • 1/2

    small yellow onion, finely chopped

  • 1

    tbsp. garlic, minced

  • 2

    cups frozen mixed vegetables, thawed

Directions

Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie. In a large saucepan, melt better on medium heat. Add in flour, stirring until the consistency of peanut butter. Slowly add in milk and keep stirring (it will be lumpy). Then pour in chicken stock and add in onion and garlic. It helps at this point to use a whisk to break up any lumps. You'll need to turn the heat up to high to get the mixture to boiling. This process helps to thicken the mixture. If it gets too thick on ya, just add in a bit more chicken stock. Once thickened, turn heat down and add in mixed veggies and cooked, cubed or shredded chicken Give it all a good stir then do a taste test and see if you need to add any more salt or pepper.I usually find I need to add some salt. Fill all your bowls/ramekins with this filling (taking care not to overfill) and place them on a baking sheet. Top with second crust; seal edge and flute. Cut slits in top crust. Bake 20 minutes or until crust is golden brown. During last 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning if needed. Let stand 5 minutes before serving.

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