EASY CHICKEN POT PIE
This is one of everyone's favorite comfort foods, but it can take a while to prepare. This homemade chicken pie recipe makes your job easier by using frozen mixed vegetables, a can of condensed cream of chicken, and your "secret ingredient."
INGREDIENTS
- 1/3 cup butter
- 1/2 teaspoon salt
- 1/2 cup diced onion
- 1 1/2 cups chicken broth
- 1/4 teaspoon black pepper
- 2 garlic cloves minced
- 2 1/2 cups cooked chicken diced or shredded
- 1 package refrigerated pie crust or make your own
- 1/2 cup all-purpose flour
- 3/4 cup half and half or milk
- 1 1/2 cups frozen mixed vegetables thawed or other leftover veggies
INSTRUCTIONS
First, preheat oven to 425 ° F. Soften pie crusts as directed on box. Place a crust on the bottom and sides of a 9-inch pie plate.
Then, heat a large pot on the stove over medium heat. Melt the butter, then add the onions. Cook until onions are soft, 2-3 minutes. Add the garlic and cook for 1 minute, then stir in the flour and cook until golden, about 2-3 minutes.
Stir in the chicken broth, then half and half or milk and bring to a boil. Stirring frequently, simmer until thickened, about 5-6 minutes.
Remove from the heat and stir in the salt, pepper, diced chicken and vegetables. Pour into prepared pie plate, cover top with second crust and pinch edges with fingers. Cut several slits in the top or poke holes with a fork to vent.
Bake for 30 to 40 minutes. Check halfway - if the edges are starting to get too dark, just cover the edges of the crust with foil. Let the pie rest for 5 to 10 minutes before serving. Happy Cooking Time.
