Monday, October 6, 2008

Chicken Pot Pie

This is another 5 star recipe... everyone, young and old rave when they taste it! The secret is in the whole chicken, and using the fresh broth and not canned...

Chicken Pot Pie

2 packages ready made crusts

1/3 cup butter

1/2 large onion chopped fine

1/3 cup flour

1t salt

3 cups chicken broth

2 cups vegetables (carrots, corn, etc.)

2 cups chopped chicken pieces ( I buy the whole chicken, and cook it, and peel the chicken off)

Saute onion in butter. Add flour & salt, brown slightly. Add chicken broth a little at a time, stirring constantly until it comes to a boil & thickens. Add veggies & cooked chicken. Fill 2 pastry lined pie pans. Bake at 425 degrees for 15 minutes, with aluminum foil over the top of the pies. Reduce temperature to 350, remove foil, and bake for an additional 30-35 minutes, until the crust is golden brown.
This recipe is a great one to freeze - before you cook it! This has been a family favorite for over 10 years. I remember how thrilled I was when Pillsbury came out with the ready made crusts, and I didn't have to roll out my pie crusts anymore!