Thursday, October 22, 2009
Chicken Pot Pie
1 pkg ready-to-bake pie crusts (2 included)
5 small potatoes
2 TBSP butter or margarine
2-3 TBSP flour
1 cup milk
1 cup chicken broth
Allow pie crust dough to defrost to room temperature. Put one crust in bottom of glass dish.
Cut chicken into small pieces and saute in a little bit of canola oil or cooking spray. Place on top of crust.
Dice potatoes (into 1/2" pieces) and pour over crust in dish. Add frozen peas and carrots to crust also, as desired. (Veggies are uncooked during assembly!)
In medium sauce pan, heat 2 TBSP butter or margarine over medium high heat. Once melted, add 2-3 TBSP flour to butter. Stir constantly, while adding 1 cup milk. Heat (and continue stirring) for 2 minutes. Mixture will thicken into a gravy.
After that 2 minutes is up, add 1 cup chicken broth and stir well until mixed (should only take a couple seconds of good stirring to be done). Remove from heat.
Pour gravy mixture over potatoes and vegetables in pan. Set aside.
Take your 2nd pie crust (that has not yet been used). Trim about 3/4" of crust off the edges. Place newly trimmed crust on top of the other to create a lid. Fold edges of bottom crust up and over.
Poke holes in top crust with a fork.
Bake at 375° for a hour or so. If top becomes too brown, cover in foil for remaining cook time.
Comments from the cook: I made this the other night, and only cooked it at 350 for about 55 min. The potatoes were still a little crispy, so we microwaved the whole thing for 3 minutes and they were perfect!
A CookieSheets&CakePans original! (Tutored by Cathy Green)