Lately I've been cooking this simple chicken pot pie recipe during these cold winter months. It's a very simple recipe and great for having leftovers the next day. I went and bought the ingredients at Wal-Mart the other day, then found out the very next day that Wal-Mart recalled their chicken broth. The broth was only recalled in some states, not New York state. However, I didn't want to take my chances, so I bought new chicken broth to make with this. Check out the steps I took below. Thanks for reading!
1/3 Cup Butter
1/2 Cup Chopped Onion
1/3 Cup Flour
Salt and Pepper
1 3/4 Cup(s) Chicken Broth
1/2 Cup Milk
2 Cups Frozen Mixed Veggies (thawed)
2 1/2 Cups Cooked Shredded Chicken
2 Pie crusts
My favorite way to do shredded chicken is to boil tenderloins and shred them by hand.
I thawed out the veggies ahead of time, then chopped the onion and measured out the butter.
Step 1. I preheated the oven to 425 degrees. I cooked the onions and butter together on the stove (medium heat).
Step 2. I added the flour, salt, and pepper. Then I stirred everything together.
Step 3. I added chicken broth and milk. Then I stirred everything together.
Step 4. I prepared the bottom pie crust while allowing the mixture on the stove to thicken and bubble.
Step 5. I added chicken and mixed veggies to the mixture. Then I stirred everything together.
Step 6. I poured the mixture into the bottom pie crust.
Step 7. I covered it with the second pie crust and pressed the edges of the two pie crusts together.
Step 8. I poked holes in the middle of the top pie crust. Then I cooked the chicken pot pie for 30 minutes.
