A staple in our house is chicken pot pie. I guess you could say it is my "signature" dish. It is what I make to bring people when they are sick, have a baby, or just need a meal. I usually have one in the freezer ready to go (since making 2 is about as easy as making one). It has converted those who don't like pot pie, and can be easily modified to include other meats (like turkey) and other veggies you have on hand. I serve it with cranberry sauce to make it a meal.
1 package refrigerated pie crusts
1/4 cup butter
1/2 small onion, chopped
1 stalk celery, chopped
2 carrots, chopped
1/3 cup flour
3/4 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
1/2 cups milk
1 1/2 cups cooked chicken, chopped (or 2 chicken breasts, cooked and chopped)
1 potato, cooked and chopped (I just boiled a potato)
1/2 cup frozen peas (instead of using potato and peas, add 1 1/2 cups frozen veggie mix)
1 egg, beaten
1 tsp water
- Preheat oven to 425 degrees F.
- Place one pie crust in bottom of pan
- In medium saucepan, melt butter over medium. Add onions, celery and carrots and cooked until all are tender.
- Stir in flour, salt and pepper. Cook 1 minute until flour is cooked.
- Remove from heat and add milk and broth.
- Return to heat. Heat and stir constantly until boiling. Cook for 1 minute then remove from heat.
- Place chicken, potato, and peas in pie crust. Cover with sauce.
- Flute or press edges with fork and cut slits into crust.
- Mix egg and water and brush crust. Bake for 30-40 minutes until crust is golden brown.