Sunday, October 3, 2010

Chicken Pot Pie

My husband has an unusual affection for chicken pot pies.  He practically lived on the frozen ones in college.   Even with his great love of them, I had never made one from scratch...until yesterday. 

I made him a happy man.

Chicken Pot Pie
- 2 pie crusts
- 2 chicken breasts, boneless and skinless
- 1 small onion, diced
- 2 cups vegetables, diced (I used carrots, corn and green beans)
- 1 tbsp vegetable oil
- 1/4 cup butter
- 1/2 cup milk
- 1/3 cup flour
- 1 14 oz can chicken broth
- salt and pepper to taste

Preheat oven to 425.  Cut chicken into small pieces and cook with onion in large skillet using vegetable oil.  Add butter, milk, flour and broth, cooking until thickened.  Stir in vegetables.  Add salt and pepper to taste. 

Put one crust in bottom of pie pan.  Pour in chicken mixture and top with other crust.  Cut vent holes.  Cover edges with foil.  Bake 20 minutes, then remove foil and bake 20 more minutes. 

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