Classic Chicken Pot Pie

I love a good chicken pot pie.  I really like pie crust and I really like a good creamy filling.  Then pack it with veggies and some flavorful chicken and call me when dinner is ready!  Even though I'll be calling you when dinner is ready.  ;)   

This pot pie meets all of those requirements.  Yummy crust (already made!), lots of veggies, flavorful chicken, and the thing I love most is the creamy filling.  Really doesn't take very long to put together and I clean up the dishes while the pie is baking so once it's done the after-dinner clean up is simple and fast.

Classic Chicken Pot Pie

Yield: 6 servings

Ingredients

*1 pound skinless, boneless chicken breasts (cooked and cubed or shredded)

1 1/2 cups diced or sliced carrots

1 cup frozen peas

1 cup celery

1/3 cup butter

1 medium onion, chopped

1/3 cup all-purpose four

1/2 teaspoon salt

1/8 teaspoon black pepper

1 3/4 cups chicken broth

2/3 cup milk

2 (9-inch) frozen pie crusts, thawed

Directions

Preheat the oven to 425 degrees F.  Grease a 9-inch pie plate and place one thawed pie shell in the pie plate, pressing to mold.  Set aside.

In a pot combine the carrots, peas, and celery.  Add water (and a little bit of salt) to cover and boil on stove-top for 10 minutes.  Add the cooked chicken the last few minutes to heat through.  Drain and set aside.

In a saucepan, over medium heat, cook onions in butter until soft and translucent, about 3-5 minutes.  Whisk in flour, salt, and pepper.  Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thickened, just a few minutes.  Remove from heat and set aside.

Place the chicken mixture in the prepared pie plate.  Pour hot liquid mixture over the top.  Cover with the other thawed pie crust, sealing edges, and cutting away excess dough.  Make slits on the top crust to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly.  Cool for 10 minutes before serving.

*My favorite way to cook chicken right now is line a cookie sheet with tin foil, place the chicken breast on the foil, brush it with olive oil, sprinkle some salt and cracked pepper over the top and bake it at 425 degrees F for 20-25 minutes (until the internal temperature reads 165 degrees F).

Recipe Source: adapted from allrecipes.com