Easy Homemade Chicken Pot Pie

Nothing could be more cozy for winter than a chicken pot pie. I found a recipe that was so easy, anyone could make it.  The pie crust is a Pillsbury ready made crust.  That makes the pie a lot quicker to put together.

I found the recipe here: Spicy Southern Kitchen.  I made a few changes that made it even easier than this recipe.  Here is what I did.

Ingredients:

1 cup peeled and diced potato 

1 3/4 cup of frozen mixed vegetables ( peas, carrots, corn, green beans, and lima beans)

1/2 cup butter

2/3 cup diced onion

1 1/4 teaspoon salt

1/2 teaspoon ground pepper

1/4 teaspoon thyme

1/2 flour

1 1/2 cups chicken broth

1 cup milk

3 cups of shredded chicken (I used Keystone All Natural fully cooked chicken, 28 oz. can)  I didn't need 1/2 cup of that, because that is a total of 3 1/2 cups of chicken in that can.

1 box Pillsbury refrigerated pie crusts

Instructions:

Preheat oven to 425 degrees. 

Place potatoes in a small saucepan covered with water bring to a boil and cook for 5-8 minutes adding frozen vegetables and cook for 3 minutes more. Drain set aside.

Melt 1/2 cup butter in a large saucepan.  Add onions and sauté for 3-5 minutes.  

Add salt, pepper, and thyme.  Sprinkle flour on top and cook for one minute, stirring evenly to make a roux. 

Gradually whisk in chicken broth and milk.  Add the vegetables that were cooked and set aside and simmer for a few minutes to thicken.  And this does thicken up really nicely.  That was what made this pot pie such a success. 

Stir in chicken and then turn off heat.

Fit the first pie crust into a deep dish pie plate.  Pour entire filling into the prepared pie crust.  Place second pie crust on top and seal edges by folding over and crimp edges using your fingers.  Cut 4 slits in top to let steam vent.  

Place on a baking sheet and place in oven and bake for 30 minutes.

Serves: 8

The family gave it a thumbs up.  I hope you enjoy it too! 

Sherry