chicken pot pie
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This is a family favorite, and get requests for this wonderful casserole. I usually have leftover cut up rotisserie chicken in the freezer, which cuts down the preparation time and is so delicious! Be sure to take out any fat and tendons. Bon Apetit!
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yield
10 serving(s)
prep time
1 Hr 30 Min
cook time
40 Min
method
Bake
Ingredients For chicken pot pie
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1 cwhite or yellow onion, chopped
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1 ccelery chopped
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1 ccarrots, chopped
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1 cpotatoes, chopped
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1/3 cbutter, melted
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1/2 cflour
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2 cchicken broth
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1 cmilk
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1 tspsalt
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1/4 tsppepper
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4 ccooked chicken, chopped
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1 boxpillsbury pie dough, or make your own
How To Make chicken pot pie
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1Saute onion, celery, carrots, and potatoes in butter for 10 minutes.
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2Add flour, stirring well. Cook 1 minute, stirring constantly.
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3Combine broth and milk. Gradually add to the vegetable mixture.
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4Cook over medium heat, stirring constantly, until it is thick and bubbly. Stir in salt and pepper. Add chicken and stir well.
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5Pour into a 9 x 13 pan which has been sprayed with Pam. Top with pastry crust. I overlap the two round pie dough sheets, then tuck in the extra dough around the edges, or cut off the excess. Cut slits in crust to allow steam to escape.
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6Bake at 400° for 40-45 minutes or until golden brown.
- 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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