This is an easy way to make chicken pot pie and it's way better than store-bought.
Ingredients:
1 Box of Pillsbury Pie Crusts
1 Chopped Onion
2 Cups of Mixed Frozen Vegetables (Thawed)
1/2 Cups of Milk
1/3 Cup of All-Purpose Flour
1 3/4 Cups of Chicken Broth
2 Cups of Cooked Shredded Chicken
1/2 Teaspoon of Salt
1/2 Teaspoon of Pepper
1 Tablespoon of Minced Garlic
1/3 Cup of Butter
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Instructions:
Preheat the oven to 425 degrees.
Let your pie crusts soften out of the fridge for a while before you use them. After the pie crusts have softened, spray a 9-inch glass pie pan with nonstick spray. Then place one of your pie crusts into the pie pan.
In a saucepan melt your butter. Once the butter is melted add your chopped onion and minced garlic. Stir frequently and cook until the onions are softened.
Next add your flour, salt, and pepper until well blended. You are going to be making a roux mixture. Slowly stir in your milk and chicken broth, cooking until the mixture has thickened.
After the mixture has thickened you can add in your cooked chicken and your vegetables. Mix until everything is combined.
Spoon your mixture into the bottom pie crust. Top with the second crust and seal the edges. Cut several slits into the top of the crust.
Cover all the edges of your pie crust with tin foil. If you do not do this the edges of your pie will burn.
Bake for 30-40 minutes or until the crust is golden brown.
Let the pot pie rest for 5 minutes before serving.
Enjoy :)
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