This is my first attempt at homemade Chicken Pot Pie. Can you tell?
It looks a mess, doesn't it? Actually, it tasted good. Really good! I am actually quite proud of myself, if I do say so myself and have found, yet another, recipe that really surprised me at how easy it was to make.
Now, I just need to figure what the heck happened to my crust to make it perfect for next time.
Chicken Pot Pie
Cook Time: 00:30
Ingredients (Serves: 6)
- 3 cups chicken, cooked and shredded or chopped
- 4 cups chicken broth
- 1/4 cup butter
- 1/3 cup all purpose flour
- 1 tsp thyme
- 1 cup frozen mixed veggies
- 1/3 cup green onions (optional)
- salt/pepper, to taste preference
- 1 disc, refrigerated pie crust
- 1 egg
- 1 TBSP milk
Preheat oven to 375 degrees. Spray a deep baking dish lightly with non stick cooking spray.
In a saucepan, melt butter. Add green onions and cook for approx 3 minutes or until onions are tender. Add flour and cook, stirring, for approx 2-3 minutes. Then, whisk in chicken broth. Bring broth to a boil, then, simmer for 5-8 minutes or until it is slightly thickened.
Add chicken, veggies, thyme, salt and pepper. Pour mixture into prepared baking dish.
Roll out pie crust and place over chicken mixture in dish. Seal edges and cut 3-4 slits into crust.
Whisk together egg and milk and brush over the crust.
Bake for 25-30 or until crust is golden brown.