Tuesday, March 04, 2008

Country Chicken Pot Pie

This recipe comes from the 30daygourmet website and is the yummiest chicken pot pie I have ever tasted!!

For Two Pies:

1 cup diced onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter or margarine
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk
4 cups cooked and cubed chicken
1 cup frozen peas
1 1/2 t. salt
1/4 t. pepper
4 pie crusts

Saute onions, celery and carrots in butter in a large skillet over medium heat til tender. Add flour and stir well, cook about 1 minute, stirring (will be very thick and dry). Slowly add chicken broth and evaportaed milk and cook, stirring til bubbly and thickened. Stir in chicken, peas, salt and pepper. Remove fron heat. Divide filling into crusts top with another crust and pinch edges to seal. Bake uncovered at 350 for 30 minutes, cover with foil and bake another 30 minutes . Let stand 10 minutes before serving.

Or cool filling mixture and divide into freezer bags. When ready to use, thaw filling, put into crusts and bake as directed.

2 comments:

Alysun said...

This looks very similar to the America's Test Kitchen recipe and it is really good and easy. When I am in a rush and don't have time to make pie crusts, I put the filling in a caserole dish and top with "pop" biscuits and bake until the biscuits are done.

Ratzlaff Reflections said...

This was SO good!! I made it last night and it was a hit!!