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!
