Chicken Pot PiePosted: February 9, 2013
Storm Nemo has come and left and we are still stuck in our house. I’m not complaining. It’s been fun and relaxing. And the perfect excuse to cook and bake. It stopped snowing around 9am this morning. It is now 8pm and we are still not plowed out! I’m hearing that plows keep getting stuck. We measured we have about 24 inches of snow. And the drifts are over four feet! It reminds me of being a kid and being snowed in. It’s fun, but I can tell I’m starting to get antsy. Maybe tomorrow we’ll escape…
This weather calls for something warm and comforting, like homemade bread and chicken pot pie. It was the perfect dinner. I started cooking my chicken breasts in the slow cooker around noon. I just throw them in with some grill seasoning, a bay leaf and a little chicken broth. I even put them in frozen. So easy. Then it’s ready to go for my meal later in the day. To round out the meal I made a version of Special K bars. Easy, yummy, warming, and fun.
Chicken Pot Pie
adapted from Betty Crocker Cookbook: New Edition
1/3 cup butter
1 small onion, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 cups cut up cooked chicken
1 10 oz bag frozen mixed vegetables
1 refrigerated pie crust
1. Heat oven to 425 degrees. Take vegetables out of freezer to take some chill off. Spray a 2 quart casserole with cooking spray.
2. In a 2-quart saucepan, melt butter over medium heat. Stir in onion and cook two minutes to soften. Then add flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Mixture will thicken. Stir in chicken and mixed vegetables. Break up vegetables if stuck together and remove from heat. Pour into prepared casserole.
3. Unroll pie crust. Place over chicken mixture. Tuck edges under and flute as desired. You may have to stretch the crust or cut it to fit your dish. This does not have to be pretty or perfect. You can use a cookie cutter to cut out designs or use a knife to cut slits in crust to let steam out.
4. Bake about 35 minutes until golden brown. Enjoy!