chicken pot pie
(1 rating)
I came up with this when I made a chicken a la king recipe from an old Betty Crocker's cook book to use some left over chicken. My husband (at the time) commented, "This would make a good pie." So next time I did, it has become a family favorite ever since.
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For chicken pot pie
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2 Tbspbutter
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2 Tbspall purpose flour
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1 cchicken broth
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1/2 cparmesan cheese, grated
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1/2 cheavy cream
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1 Tbspdry white wine (optional)
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1 canveg-all, drained
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2 cleft over chicken, cubed or shredded
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1 pkgpie crust shells (2)
How To Make chicken pot pie
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1In a medium saucepan, over medium-high heat, melt butter. Add flour and create a light roux, gradually add chicken broth, stirring constantly. Continue to cook over medium heat until thick and bubbly. Add parmesan, cream and wine. Stir until well blended and thick. Add Veg-All and chicken, stir to coat well. Turn off heat.
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2Unroll one pie crust and line the bottom of a deep dish pie plate. Pour in chicken mixture evenly. Top with remaining pie crust, pinch edges and with a knife do "birds feet" vent slots in top.
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3Bake in a 375 degree oven for 20-30 minutes, or until crust is golden brown. Remove from oven and allow to sit at least 10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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