Monday, December 15, 2008

Chicken Pot Pie

Until about 6 months ago, my husband has never had homemade chicken pot pie! He was always served the frozen stuff. So I finally made him a "real" chicken pot pie and he just loves it! I absolutely love this recipe. I've changed it around quite a bit, but it's rich, creamy and hearty. Pair that along with your favorite pie dough, and you have a wonderful comfort food...perfect for a cold night.

Adapted from Pillsbury

1 recipe Pie Dough

1/3 cup butter
1 small-medium onion, chopped
2-3 garlic cloves, minced
1/3 cup all purpose flour
1 3/4 cup chicken brother
1/2 cup milk
2 chicken breasts, chopped into bite-sized pieces
2 cups frozen mixed vegetables

Preheat oven to 425 degrees. In a medium skillet, brown chopped chicken until the chicken is cooked through and there is no pink left inside the pieces. Set aside to cool.

In a large saucepan, melt butter over medium heat. Add onion and garlic and cook 2-4 minutes, stirring frequently, until the onions are translucent and tender. Stir in flour, salt and pepper until well blended. Keep stirring for about 3-5 minutes until the roux has a very light golden color. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened, about 10 minutes or so.

Stir in chicken and mixed vegetables. Remove from heat. Roll out refrigerated pie dough and place on the bottom of a pie pan. Then spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. If desired, brush top of pie with an egg wash. Cut slits in several places in top crust.

Place foil around the edges of the pie crust to prevent excessive browning. Bake 30 to 40 minutes or until crust is golden brown. During the last 10 minutes or so, remove foil from edges to allow them to brown as well, but keep a close eye because they can burn quickly!

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