Saturday, December 3, 2011

Pot Pie

We love this pot pie recipe! We've made it many times with chicken, but we used leftover Thanksgiving turkey the other day to make it... and, it turned out delicious.

Chicken (or Turkey) Pot Pie 
Adapted from Betty Crocker

© 2011 Jamie V.
1 box (10 oz) frozen peas and carrots 
1/3 cup butter or margarine 
1/3 cup all-purpose flour 
1/3 cup chopped onion (or 1-2 tsp onion powder)
1/4 teaspoon pepper 
1-3/4 cups chicken broth 
2/3 cup milk 
½ to 3 cups cut-up cooked chicken or turkey
Pastry for one- or two-crust pie (either homemade or ready-to-use)

* We use a 2.5 quart round casserole dish to bake the pot pie in.

  1. Rinse frozen peas and carrots in cold water to separate; drain. 
  2. In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat. 
  3. Heat oven to 425 degrees Fahrenheit. 
  4. For ready-to-use pie crusts: 
    • One-Crust Pot Pie - pour mixture into ungreased casserole dish, then place pie crust on top.
    • Two-Crust Pot Pie - place one crust in bottom of ungreased casserole dish, pour mixture on top, then place pie crust on top (pinch and fold edges over). 
  5. Bake uncovered about 35 minutes or until golden brown.

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