Have you ever looked at the nutritional labels on the store bought chicken pot pies? No doubt they are delicious, but the labels forced me into the kitchen to make my own. The recipe I use is healthier and a favorite in my home. The best part—it is quick and easy.
Chicken Pot Pie
Boil 2 chicken breasts until done and cut them into cubes.
Melt 1 cube of butter in a saucepan; whisk in 3-4 Tbsp. flour; then add 1 cup chicken broth;
add 1 cup of cream or half and half. You want this mixture to be a little thick therefore; you may need to add a little more flour. Set the mixture to the side.
Saute one finely chopped onion with a bag of frozen mixed vegetables. Many times I substitute the mixed veggies for mushrooms or broccoli. Be creative and use what your family loves.
Combine the mixture with the chicken and vegetables and fill a pie plate lined with pie crust. Cover the top with pie crust and bake at 350 degrees until the crust is lightly brown.
I use the Pillsbury refrigerated pie crust to save time. When time allows I make my own. Although I have never tried this, you can also use the refrigerated biscuit dough to line the pie plate or to top the mixture. Thanks Carol—great idea!