Chicken Pot Pie Recipe

With cold nights approaching us the best meals are those that warm our bellies. They are the ones that we can whip up and not worry about for a while, while we spend time watching movies with loved ones. One of my favorite recipes to cook is Chicken Pot Pie. It is so easy and so delicious. 

Ingredients:

1 box of pie crust

2 large chicken breasts

1/3 cup of chopped onion

1.5 cups mixed frozen veggies (carrots, peas, corn, green beans) - or use fresh!

5 tbsp butter

1/3 cup flour

2 cups chicken broth

1/2 cup milk

salt/pepper for taste

Building Your Pie:

-Heat oven to 425°F.

-Thaw veggies

-Boil chicken in about 2 inches of water. Cover the pan. Once the chicken is cooked pull it out and shred it. You can use a mixer to do this, or two forks. Do not overcook the chicken or it will be tough.

-Once shredded, add a generous amount of salt and pepper for taste. mix around the chicken.

-Place pie crusts in glass or foil pan, I like to cook it in a glass pan for more stability.

- Melt butter in saucepan over medium heat. Add onion. cook until tender (they should begin to look translucent, about 2 minutes). Stir in flour until well blended. Gradually stir in broth, then milk, cooking and stirring until bubbly and thickened. While the sauce thickens add salt/pepper. A few sprinkles of each.

-When the sauce is thick, add in your mixed veggies and chicken. Stir on low heat for about 2  minutes.

-Spoon mixture into your pie crust, then cover it with the top crust. Cut small slits across the top of the crust.

-Cover the entire circumference of the pie crust with foil. ONLY ON THE EDGES. This will prevent the edges from burning since they cook quickest.

-Bake 30-40 minutes. Your pie should be golden brown. 10 minutes before taking the pie out, check the edges of the pie to make sure the crust is the same color as the rest of the pie, if it's too light, remove the foil.

-Let pie cool for at least 5 minutes before serving, Allow the pie to sit longer, or even overnight if you would like the gravy to be very thick.

This recipe tastes great the day after, so feel free to chill overnight and serve the following day.