Here’s another recipe for chicken pot pie, I have a similar one on here but it’s a tad bit more involved. I’m usually not one to buy a lot of processed foods but I did take a few short cuts here. The other recipe I use is wonderful but it is quite time consuming with chopping up all the vegetables and making the crust. Absolutely delicious, but it’s a bit of work. This one uses a pre-made crust and a bag of frozen vegetables. Even with the “cheats” though it was still amazing! If you’re short on time, but still want to make a semi homemade pot pie, give this one a try! 🙂
– one box of pre-made crusts, one box usually contains two crusts
– 1/3 cup butter
– 1/2 cup diced onion
– 1/3 cup all-purpose flour
– 1/2 tsp. salt
– 1/4 tsp. pepper
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 2 cups frozen mixed vegetables
– 2 boneless, skinless chicken breasts, cooked and diced
Begin by rolling out one of your crusts and placing it in a 9-inch pie pan. Set aside for later.
Melt the butter in a large frying pan and add the onion. Cook for about 2 minutes, stirring frequently until tender. Stir in flour, salt and pepper until incorporated, the mixture will be quite thick. Carefully add the milk and the broth to the pan, it will hiss and bubble up so just be cautious. Keep stirring until the mixture is thickened. Next, stir in the frozen vegetables and the diced chicken. Remove from the heat, and pour into your crust lined pie pan.
Roll out your second crust and carefully place it on top of the pie. Crimp the edges of the two crusts together and trim off any excess. Slice some slits in the top crust to allow the steam to escape.
Bake for about 35 minutes, but check it after about 20. If your crust edges are starting to look too dark, just place some foil around the edges to prevent excess browning.
Remove from the oven and allow to cool about 5-10 minutes before serving.