Friday, October 10, 2008

Chicken Pot Pie

This recipe was extremely tasty and easy to make. I made it for the first time last night for the missionaries and I couldn't have been happier with how it turned out.

1/3 cup margarine/butter
1/3 cup chopped onion
¼ teaspoon pepper
2/3 cup milk
1/3 cup flour
½ teaspoon salt
1 ¾ cup chicken broth (about 1 can)
2 cups cooked chicken
Pie crust (I just bought the pre-made kind in the store - so much easier!)
Any cooked vegetables (carrots, peas, potatoes)

1.) Cook chicken and any veggies that you are using (carrots, potatoes, etc.)
2.) Melt butter and sauté onions on medium heat.
3.) Mix flour, salt, and pepper and add to butter and onions. It makes a paste-looking substance. 4.) Remove from heat. Stir in broth and milk.
5.) Put on heat again and bring to a boil stirring constantly. Boil for 1 minutes. Sauce will start to thicken.
6.) Stir in chicken and vegetables.
7.) In a pie pan, place crust on bottom and pour chicken mixture in. Place a second crust over the top. Seal around the edges and cut several slits in the top. Cover edges of crust with foil. Cook at 425 degrees for 30 minutes, removing the tin foil after 15 minutes. Cook with a cookie sheet under pie pan in case pie boils over.

I like pot pies really huge and billowy, like you would find in a restaurant, so I used about 4 carrots, 5 potatoes, and about 1.75 pounds of chicken. It looked fantastic! This also doubles really well.

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