Chicken Pot Pie
August 28th, 2020 - Chicken Pot Pie
Ingredients
CRUST
1 box crust of choice (or make your own!)
FILLING
⅓ cup of oils infused butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon pepper
1 ¾ cups chicken broth
½ cup milk
2 ½ cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed (or fresh if preferred)
Instructions
Cook the chicken: Everyone has their own method preferred here. I know some people that bake their chicken, then shred it, I know others who will even grill it. Personally, I cube my chicken and pan fry it with a little bit of regular butter and seasoning to my liking. The beautiful thing about this recipe is you can use day old chicken (or, as my mother used to, left over turkey from Christmas).
Pre-heat oven to 425°F. Prepare your pie crusts as instructed.
In a 2-Quart sauce pan melt your butter together. Add in your onion, letting cook in the butter for 2 minutes before you add the flour, salt, and pepper while stiring. Once thoroughly mixed, stir in the broth and milk, and then letting cook until it has become bubbly and thick. Season to taste. Now is the time to stir in chicken and vegetables, and remove from heat. Spoon mixture into a pie crust lined pan, and cover with another crust, flute and seal. For a bit extra, you can use infused butter, melted, to coat the top edge. Cut several slits into the top of the crust.
Place in oven for twenty minutes. After first twenty minutes, place tinfoil around the edges of the crust to avoid burning, place back in oven for another 20 minutes or until top is golden brown. Let stand for five minutes and then serve to friends and family!
