When I follow cooking blogs and find a recipe I like I always look at the comments to see what the followers have thought of the recipe before I try it. I'd like to have the same thing going on with my blog. So, please share w/ me your thoughts. How do you think I'm doing w/ my blog? Do you enjoy my recipes? Let me know what you think when you try my recipes. What are your suggestions? I would love some feedback. I have a feeling I have more people using my recipes than I know of. Please leave comments, I love sharing my recipes with you, but I'd like to have some feedback too. And, thanks to those who have shared w/ me your comments! I love them! And I'm sure my followers appreciate them too. So...On to what you all came here for, the recipe...
Do you love Chicken Pot Pie? If so, or if not...you're going to love this recipe! It's so good and a great homemade taste, much better than the boxed store kind. My good friend Janel shared this recipe with me a few years ago and have loved it ever since. Give it a try, it's easier than it looks!
Heat butter and stir in flour, onion, salt, and pepper.
Cook and stir until bubbly. Stir in milk and broth and bring to a boil.
Stir in chicken and veggies.
Use the refrigerated pie crusts (or make your own if you're that good!)
Place pie crust in a 9 inch pie dish and pour filling in.
Place top crust on and flute edges (I use a fork to press the two crusts together). Cut extra crust away and cut slices into the top of the crust to release steam.
Cook at 425 for about 15 minutes and then cover edges so they don't burn. Continue to cook another 15-20 minutes until browning.
Take out of the oven and let cool and thicken for 5-10 min.
Makes a wonderful dinner! Yum!
Chicken Pot Pie
10 oz Frozen Peas and Carrots (or mixed veggies)
1/3 c. Butter
1/3 c. Flour
1/3 c. Chopped Onion
1/2 t. Salt
1/4 t. Pepper
14 oz. Chicken Broth
2/3 c. Milk
2.5-3 c. Cubed Cooked Chicken2 - 9" Pie Crusts
Heat butter over low heat until melted. Stir in flour, onions, salt and pepper. Cook, stirring constantly until mixture is bubbly, remove from heat. Stir in milk and broth, place back on the heat until boiling, stirring constantly for 1 minute. Stir in chicken and veggies. Take off the heat.
Put Pie crust in a 9" pie pan. Pour the filling in. Place the top crust on. Flute edges, cut away extra crust, and cut slices in the top to release steam. Bake at 425 for 15 minutes, take out to cover the edges and cook for another 15-20 minutes until browning. Enjoy!