December 10, 2009

Chicken Pot Pie

I love love love Chicken Pot Pie!! It's definitely in my Top 5 comfort foods. I finally have a recipe that keeps the tastiness consistent. After all these years I'm comfortable enough to use it over and over making modifications here and there. My husband enjoys it a lot too! It takes very few ingredients and it's very easy. I hope you enjoy it as much as we do.

1 pkg Pillsbury Pie Crust (w/2 rolls)
1- 16 oz pkg frozen mixed veggies (carrots, peas, green beans, corn)
2 c cooked chicken or turkey (shredded or cubed)
2 tbsp butter
2 tbsp flour
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 1/2 c chicken broth (**add more in 1/2 cup increments as you need for the right consistency. You want it a little thick.)
1/4 heavy whipping cream (**this helps thicken it up but keep it creamy but I found you can use a little milk if you don't have cream on hand. I'd start with 1/3 c if you are using milk and add as you go.)

Preheat oven to 350. Roll out 1 of the dough rolls into a greased pie pan. Pat it down into the pan and up the sides. Bake for 10 minutes. While it cools, melt butter in skillet over medium-high heat. Add veggies and cook until warmed through. Then sprinkle flour into pan and stir to coat veggies. Add chicken broth slowly stirring to get flour mixed in to a nice sauce. Add chicken or turkey. Then add milk or cream to make it creamy. Add thyme and garlic powder. Then add salt and pepper to taste. Simmer for 5 minutes. Then pour into pie pan over baked dough. Top with remaining roll of dough and crimp edges all around. Cut slits all across top so steam gets released. Bake for 30-40 minutes or until golden brown and bubbly. Serve in 6 hearty slices.

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