Tuesday, July 24, 2007

Chicken Pot Pie

I made this last night. It is a staple meal in our home. It makes enough for two pies, so, you can freeze the chicken and veggie mixture in a ziplock bag to use later, or make another pie to share.

1 bag of frozen veggies
Pie crusts-I use one of the roll out kind for the top and then the pie shell in the foil pan for the bottom. I hate making pie crusts!
1/2 onion
1/4 Cup butter
1/2 Cup flour
salt/pepper to taste
1 tsp marjoram-if you have it on hand, if not, no big deal
2 chicken breasts-boiled (SAVE THE BROTH)
3/4 Cup milk
2 Cups broth
1/4 Cup parsley

Saute butter, flour, onion and spices until melted. Add milk and broth-cook until thick and bubbly.

Stir in frozen veggies and cubed chicken. Heat all the way through.

Pour into pie shell and top with the rolled out shell. Use a butter knife to make slits in the top shell to vent while cooking.

Cook at 350 degrees until pie shell is golden brown and flaky.

3 comments:

Carissa said...
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shelley said...

YUM! Thank you Dawn for starting this for us! Both recipes sound wonderful, and they sound like something my family will actually eat!

Janelle said...

I have made this and I double for freezing. Great to pull out when in a hurry!