Sunday, August 23, 2009

Chicken Pot Pie

I have a few different ways I do pot pies, they are a favorite in our house, you will see the ingredients change as the seasons do! Also I like to buy chicken when it's on sale and bake it then chop it up and freeze in 3 cup portions. This makes creating casseroles throughout the week easier and faster.

3c. cooked chicken
1 white or yellow onion diced
1c frozen peas
2c precooked red potatoes diced
2 pie crusts(homemade or store bought)
2tblsp. butter
2tblsp. flour
10-16oz. chicken broth
1tblsp. dijon mustard

Make It:

Preheat oven to 375. In a medium saucepan saute onions in a little pam until softened. Add chicken and potatoes stir to combine. In a separate saucepan melt butter, add flour whisk to combine. Add chicken broth slowly whisking constantly till combined. Cook until bubbly and thickened. Add mustard and peas stir to combine. Place one pie crust on bottom of pie plate pour in chicken combination, pour sauce over chicken. Place second crust on top, crimp edges to seal. Cut a few small slits in the top to vent. Put foil around edges for first 20 minutes of baking to prevent over browning edges. Bake 30 to 45 minutes until golden brown and bubbly. Enjoy!

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