I was so excited about this pot pie that I had to go home and try it out myself. I used my own money and got all the ingredients on my own, even though I was still living at home. I made dinner for my parents that night and they were in awe of what masterpiece I had created. My mom never knew that it could be so simple to make a homemade pot pie. She said she would have done it earlier had she known how easy it was! Check out what they are saying about this recipe over at Food.com:
“This is without a doubt the best chicken pot pie I’ve ever made or eaten in my life!!!”
You won’t believe how good this pot pie is until you try it out for yourself!
Ingredients
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1⁄3 cup melted margarine
1⁄2 cup Gold Medal all-purpose flour
2 cups Swanson chicken broth
1 cup half-and-half
1 teaspoon salt
1⁄4 teaspoon pepper
4 cups chicken, cooked and chopped
2 Pillsbury pie crusts
Instructions
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
Combine broth and half and half.
Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper; add chicken and stir well.
Pour into shallow 2 quart casserole dish and top with pie shells.
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
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Quick Tip: Use your own favorite vegetable blend.
Thanks again to Food.com for this classic recipe.