Chicken Pot Pie:
Here you go – it’s amazing. I just tripled this recipe today – it made 4 full pies and probably one more if I’d have been skimpy on the filling.
1/3 cup butter or margarine
1/3 cup flour
1/3 cup chopped white onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
2 cups cut up chopped turkey or chicken
1 package (10oz) frozen peas or carrots or mixed veggies
Pie crusts (I make double crust pies so 2 per pie)
Heat butter over low heat until melted. Blend in flour, onion, s&p. Cook over low heat, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in meat and frozen vegetables.
Pour mixture into prepared pie shell. Place crust over top, crimp edges or flute. Cut slits in center to allow steam to escape. Bake, uncovered, for
30-35 minutes at 425.
Note – I usually triple or quadruple this recipe to make plenty to freeze for later meals. I make the pies as above and then seal them up with heavy duty aluminum foil. I then put them in a freezer bag, close it to the very end and stick a straw in that end and suck the rest of the air out and seal it up – this prevents freezer burn and they will last in the freezer for months this way…. If baking a frozen pie, bake at 350 for about an hour to an hour and a half – you’ll know it’s done when the sauce bubbles out of the slits..
YUM!
4 pies, ready to freeze..
ready for top to go on!
Starting the roux.
Thickening…