Chicken Pot Pie
The perfect meal for a nice fall day
Yields: 2 pies
Prep time: 40 minutes
Bake time: 55 minutes
2 large potatoes, peeled and cut into pieces
1 cup sliced carrots
1 stick of butter
2/3 cup diced onion
1 cup of flour
salt and pepper
3 cups of chicken broth
½ cup milk
4 cups cubed cooked chicken
1 cup peas
1 cup corn
2 packages of refrigerated pie pastry
- Preheat oven to 425 degrees. Boil 2 large potatoes and carrots in a large pot. Once boiled, cover with a lid. Reduce heat to medium and cook for 8-10 minutes or until carrots are soft, then drain.
2. Cook chicken in small cubes over medium heat until cooked throughout.
3. In a large skillet, melt one stick of butter over medium heat.
4. Add onions and cook for two minutes. Stir in flour and seasonings. Gradually stir in your broth and milk. Bring mixture to a boil. Cook and stir until thickened (around two minutes). Stir in chicken, peas, corn and potatoes. Remove from heat.
5. Take out your pie dish. Unroll the first pastry sheet into your 9-inch pie dish. Trim off any excess dough hanging off the sides. Add your chicken mixture. Unroll the second pastry sheet and place over the filling. Use your fingers to seal the edges together. Cut slits on the top of the pie.
- Bake, covered lightly with tin foil, for 55 minutes or until your crust turns light brown. Keep an eye out, so that your crust doesn’t start burning. Once fully baked, let your pie sit for 10 minutes before cutting.
It is almost impossible to cut a perfect “pie-looking” slice, so enjoy it as it is, a delicious mess!