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.


Carissa said...
This comment has been removed by a blog administrator.
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!