Chicken Pot Pie
I made this so much that Matt got tired of it. I will never get tired of it.
- 1 pie crust (use my recipe or a store-bought one)
- 1 onion (chopped or diced)
- .5 floz all-purpose flour
- 1 tsp salt
- .5 tsp pepper
- 2 tsp rosemary (substitute tarragon if you like)
- 32 oz chicken broth (You may need a little less)
- 1 cup milk (I substitue unsweetened cashew milk and it comes out great)
- 5 cup chicken (cooked, shredded)
- 4 cup frozen mixed vegetables (You may need a little less)
Prepare the pie crust from my recipe or store-bought
- Cook the chicken on low heat until it reaches internal temperature of 165°F, then shred and set aside.
- Heat oven to 425°F.
In a large saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, rosemary, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge with milk. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.