One of my favorite comfort food dishes is homemade chicken pot pie. Although I prefer to make my own pie crust, in a pinch you can use a store bought rolled crust.
- 1/3 C. Chopped Onion
- 1/3 C. Flour
- 1/3 C. Margarine
- 1 bag peas/carrots blend, frozen (but rinsed to get rid of ice chunks)
- 1¾ C. Chix Broth
- 2/3 C. Milk
- 1 c. cut up cooked chix (or any leftover meat)
- Pie crust
In a medium saucepan Melt butter, add onions- sauté for a minute (here we added 1 T. fresh chopped parsley)
Add flour, mix till pasty, add broth and milk.(This is actually called a Roux).
Stir constantly until creamy and thick ( cooking over medium heat), Add veggies & chicken. If you use a whisk, the sauce will be smooth and creamy and will NOT be lumpy.
Dump into a pie crust.
Freeze now for later or Bake 40-50 minutes at 350º
Yum! The picture really doesn’t do it justice, mainly because unlike some food blogs that work hard to make the photo look yummy, I simply slapped this puppy onto a plate and snapped a couple shots before tossing the camera aside to shove hot pot pie into my mouth!
We usually serve this with fresh cranberry sauce. Sometimes I have home canned veggies to use, other times I have leftover vegetables from previous meals that I chop. You need about 2 c. of chopped veggies in all, it doesn’t really matter what kind you use.
I’ve been wanting to make my own chicken pot pie. This one looks bigger then the ones I’m use to seeing. 😉
You can make smaller pies using dough in smaller pans
Yumm, wish I could shove some of that I to my mouth right now!
Thank you for your time & care