chicken pot pie
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.
prep time
20 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- 1/2 cup parmesan cheese, grated
- 1/2 cup heavy cream
- 1 tablespoon dry white wine (optional)
- 1 can veg-all, drained
- 2 cups left over chicken, cubed or shredded
- 1 package pie crust shells (2)
How To Make chicken pot pie
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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