ONE AND ONLY CHICKEN POT PIE
Easy, delicious and a family favorite, this can be modified with a gluten-free crust or rice milk to adapt to allergy needs. I use "Better than Bullion" for a healthier alternative to bullion cubes. Enjoy!
Provided by Shire Born
Categories Pot Pie
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Melt butter in a large saucepan. Blend in flour, onion, salt, pepper, bullion. Cook over low heat until smooth and bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil one minute. Remove from heat and add chicken and frozen vegetables.
- Line a pie pan with one crust. Add chicken mixture. Top with second crust, crimping edges. Slit the crust in several places. --You can freeze at this point.-- Bake until golden brown, about 45 minutes.
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Cristalyn Ramos
[email protected]This recipe was a bit too bland for my taste. I added some extra salt and pepper, and some dried thyme and oregano. It was much better after that.
khadija Bibi
[email protected]I made a few substitutions to this recipe (I used frozen peas and carrots instead of fresh, and I used a store-bought pie crust), but it still turned out great! The filling was thick and hearty, and the crust was golden brown and flaky. My family lov
Megan Visser
[email protected]Excellent recipe! I followed it exactly and the chicken pot pie turned out perfect. The filling was creamy and flavorful, and the crust was crispy and flaky. I will definitely be making this again.
Malak Elashram
[email protected]This chicken pot pie recipe is a keeper! The flavors are perfectly balanced and the crust is flaky and golden brown. I made it for my family last night and they all loved it. Even my picky eater son ate two helpings! I will definitely be making this