The only times I used to eat pot pie before this recipe were either at Marie Calenders or if I picked up a pre-made one from Costco. But, with this recipe, I can make Chicken Pot Pie anytime I want, and not feel guilty about it either.
To make this recipe, you will need:
1 package pie crusts (2 crusts)2 tablespoons butter
1 1/2 cups chopped, cooked vegetables
2 cups (packed) shredded cooked chicken
3 tablespoons all purpose flour
Salt and pepper to taste
2 cups low-sodium chicken broth
Start by preheating the oven to 450 degrees. Unroll one pie crust into a glass pie dish. I use the kind in the refrigerated section with the cookie and pastry doughs. Bake for 7 to 8 minutes or until the crust is brown.
Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add cooked vegetables. I prefer only carrots and peas, but you can use celery, onions, Lima beans, corn or basically any vegetables you have in your freezer. Stir for one minute.
Next, add the shredded chicken. You can use chicken from a rotisserie style chicken from the grocery store, or you can bake two medium-sized chicken breasts and shred them. I normally bake two chicken breasts, seasoned with salt and pepper, for 45 minutes at 350 degrees the night before. Stir chicken and vegetable mixture for one more minute.
Next, add 3 tablespoons of flour and salt/pepper to taste. Stir until flour in incorporated.
Then, turn up skillet heat to medium-high and add 2 cups of low-sodium chicken broth.
Stir constantly and allow sauce to thicken.
Once sauce has thickened, pour the chicken and vegetable mixture into your already-baked pie crust.
Place the second pie crust on top.
Turn the oven down to 350 degrees and bake for 25 to 30 minutes or until the top crust is golden brown.
Yum!
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