Sure, a two-crust pot pie is delish, but
figured I’d save a few calories and use what I had on hand . . . including some
end-of-garden produce
Note – This recipe makes a lot of filling
as in the deep-dish pie variety. I pile it in the crust but invariably have
leftover filling. That means that the next day we can have Chicken Pot Pie
Soup (minus the crust) — simply add chicken broth to the leftover filling
and it’s ready to serve.
I cooked chicken thighs with a couple of bay leaves + seasoned salt. |
Chicken Pot Pie 6 to 8 servings
3 tablespoons butter
1 onion, diced
1 green pepper, diced - optional
3 tablespoons all-purpose flour
½ to 1 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
1 cup milk (could use all broth or all milk instead of the 1 cup of broth and 1 cup milk)
2 cups cooked cubed chicken
1 to 2 medium potato, cooked and cubed
1 to 2 cups other vegetables (steamed, sautéed celery &/or mushrooms, etc.)
1 package (10 ounces) frozen peas
Recipe without photos . . .
Single or double unbaked pie crust
1. Melt
butter in a 3-quart saucepan over low heat.
2. Add
onions and pepper and cook until tender.
3. Stir
in flour, salt and pepper. Cook, stirring constantly, until mixture begins to
thicken.
4. Stir in broth and milk; cook until thickened.
5. Add
chicken and vegetables; cool.
I cooked & steamed potatoes and carrots and then added frozen peas. |
Chicken is added to mixture. |
Chicken and veggies are added to white sauce. |
6. Heat
oven to 425º.
7. Pour
chicken mixture into pastry lined pie plate. If making a two-crust pie, top
with other pie crust; trim excess top crust. Seal and flute. Cut a few small
slits in top crust to allow steam to escape.
8. Bake
35 minutes, or until light golden brown and bubbly.
9. Allow
pie to sit for 10 to 15 minutes before cutting.
A simple lettuce & tomato salad accompanied a wedge of Chicken Pot Pie. |
Chicken Pot Pie 6 to 8 servings
3 tablespoons butter
1 onion, diced
1 green pepper, diced - optional
3 tablespoons all-purpose flour
½ to 1 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
1 cup milk (could use all broth or all milk instead of the 1 cup of broth and 1 cup milk)
2 cups cooked cubed chicken
1 to 2 medium potato, cooked and cubed
1 to 2 cups other vegetables (steamed, sautéed celery &/or mushrooms, etc.)
1 package (10 oz.) frozen peas
Single or double unbaked pie crust
1. Melt
butter in a 3-quart saucepan over low heat.
2. Add
onions and pepper and cook until tender.
3. Stir
in flour, salt and pepper. Cook, stirring constantly, until mixture begins to
thicken.
4. Stir
in broth and milk; cook until thickened.
5. Add
chicken and vegetables; cool.
6. Heat
oven to 425º.
7. Pour
chicken mixture into pastry lined pie plate. If making a two-crust pie, top
with other pie crust; trim excess top crust. Seal and flute. Cut a few small
slits in top crust to allow steam to escape.
8. Bake
35 minutes, or until light golden brown and bubbly.
9. Allow
pie to sit for 10 to 15 minutes before cutting.
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