We were lounging around with our dogs yesterday morning when he looked at me and asked, “Could we have chicken pot pie for dinner?” Ta da…craving solved!
Now, having only made chicken pot pie once before (and I admit, the first try was nothing worth mentioning), I was a little apprehensive about trying it a second time. After perusing the Internet for recipes to try, I finally stumbled upon this gem and I was excited that it was super easy to prepare and didn’t require a lot of ingredients.
We stopped by the store and picked up all of the necessary ingredients and, once home, I turned into a cooking/baking machine. I single-handedly (yes, literally) made two pies total yesterday: one for an entree and one for dessert. Why single-handedly, you ask? Oh I don’t know…maybe it was because in the process of chopping an onion I thought it would be a good idea to chop off part of my thumb as well. Gross, right?! Yeah, I didn’t see that one coming either.
I had to take a timeout for about an hour to calm it down a notch. I’m great with pain but absolutely the worst when it comes to anything gruesome. Thankfully, in between my spouts of almost passing out and questioning whether or not a trip to the hospital was in order, my husband stepped in and nursed me back to health.
After a long recess filled with deep breaths, gauze and wine, I was back at it in the kitchen, finishing up the chicken pot pie. Even though it was a disaster in the making, the end result was a classic country pot pie that smelled and tasted amazing. Was it worth the injury? Absolutely not…but it was pretty darn delicious.
Knife = 1
Thumb = 0
Classic Chicken Pot Pie
- 1 box refrigerated pie crusts (2 pie crusts total), softened as directed on the box
- 1/3 cup butter
- 1/3 cup chopped onion (watch your fingers!)
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cup chicken broth
- 1/2 cup milk
- 2 1/2 cups shredded cooked chicken
- 2 cup frozen mixed vegetables
- Heat oven to 425 degrees.
- Place one pie crust into a pie plate (as directed).
- In a saucepan, melt butter over medium heat. Add onion and cook for 2 minutes, stirring frequently until tender.
- Stir in flour, salt and pepper until well blended.
- Gradually stir in chicken broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken and mixed vegetables and then remove from heat.
- Spoon chicken mixture into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top of crust.
- Bake 30 to 40 minutes or until crust is golden brown. During the last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
- Let stand 5 minutes before serving.
This recipe is very basic and easy to prepare. It tastes great as is but feel free to add your own spices to add a punch of flavor.
*Recipe and photo from Pillsbury