Wednesday, December 19, 2007

Chicken Pot Pie

Chicken Pot Pie is one of our family favorites. I usually cheat and use a Pillsbury rolled pie crust, which makes this pretty simple to prepare. Increase or decrease the amount of chicken, potatoes and mixed vegetables according to your family's preferences.

-Mom Pulsipher

Pastry for one crust pie (Pillsbury rolled pie crust)
1/4 cup chopped onion
6 Tbsp butter
1/2 cup all-purpose flour
3 cups chicken broth (I use 1 can of chicken broth and 1 cup milk)
Parsley to taste, about 1/4 tsp
1/2- 1 pkg. frozen mixed vegetables (we like peas and carrots)
1 cup cubed cooked potatoes (I usually use 3 potatoes; be sure to salt your cooking water)
1 1/2 cups cooked cubed chicken (I use 2 chicken breasts,cubed; season with salt & pepper)

Prepare pastry. roll out on lightly floured surface, 1/4" thick. Cut to fit the top of a two-quart casserole dish. (Skip this step if using a pre-prepared pie crust).

Cook onion in butter til tender, but not brown. Blend in flour and 1 tsp. salt. Slowly whisk in broth (or milk). Add parsley. Cook and stir til thick and bubbling; add remaining ingredients. Salt and pepper to taste. Heat til bubbling. Pour into 2 quart casserole dish. Place pastry on top and bake in 450 degree oven til brown (425 for Pillsbury pie crust - 20 to 25 minutes).

* To make beef pie, substitute beef and beef broth.

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