Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
¼ tsp. black pepper
¼ tsp. ground thyme
¾ cup chicken broth
¾ cup light cream
2 cups cubed cooked chicken
1 bag frozen mixed vegetables, cooked and drained
1 pkg. Pillsbury (refrigerated) Pie Crust
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Directions: |
Directions:Preheat oven to 425º
Cook frozen vegetables, drain and set aside.
Fit one pie crust into the bottom of a pie pan.
Prepare filling: Melt butter in a large saucepan over low heat.
Blend in flour, salt, pepper, and thyme. Cook over low heat until mixture is smooth and bubbly. Remove from heat.
Whisk in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove from heat.
Stir in chicken and vegetables. Let cool slightly.
Pour mixture into pie pan.
Place top crust over the filling. Trim and flute the edges. Cover the edges with a 2-3" strip of aluminum foil to prevent excessive browning. Bake pie 35-40 minutes or until golden brown. Remove foil last 15 minutes.
Rest 10 minutes before serving if you want to serve in pieces. Otherwise serve in bowls. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is my version of a recipe from the Betty Crocker cookbook Rick and I got at a wedding shower in 1976. I've experimented with it over the years (homemade pie crust, fresh vegetables and herbs, single crust, etc) but this seems to be the one that my family loves. It's a great recipe to make when you want to bring dinner to new parents, housewarming, sick family....
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