After making this the first time, my family keeps asking for it again and again. I like to try and mix things up and use different meats. It’s a helpful recipe to have around when I have any leftover meat to use up. I just try to keep store-bought pie crusts and frozen vegetables on hand because I never know when the opportunity to make this yummy dish will present itself, and I don’t want to waste it!
Warm up on a cold day with this comforting pot pie. It might be a good idea to make two at a time because they go quickly in my house! The leftovers are just as good too, so nothing goes to waste.
Ingredients
2 lb chicken breasts, boneless and skinless
2 c Swanson chicken broth (enough to cover breasts)
1/2 tsp Morton salt
1/4 tsp ground black pepper
1 1/2 c half and half
3 Tbsp Land O’ Lakes butter
1 medium onion, chopped
1 c celery, chopped
1/3 c Gold Medal all purpose flour
1 1/2 c Bird’s Eye frozen mixed vegetables, thawed
2 medium potatoes, cooked and cubed
1 Tbsp fresh parsley, chopped
1/2 tsp dried thyme
2 pie pastry (for double crust pie)
1 egg, lightly beaten
Instructions
In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Sauté, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it’s not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
Cover mixture with second pastry, making sure to “seal the edges” by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Allow the pot pie to cool completely before cutting to get a nicer serving piece.
yummo