Chicken pot pie is one of our favorite meals around here! It’s a great comfort food! And it includes your meat, veggies, and bread! Voila, done! Love it.
Ingredients:
- pie crust – I prefer homemade (tutorial to come) but store bought works too.
- 10 oz. of frozen veggies (some sort of peas, corn, and carrots medley)
- 2 T butter or coconut oil
- 1/2 c. flour
- 1/3 c. chopped onion
- 1-1/2 c. homemade chicken stock
- 2/3 c. milk
- 1 chicken breast, cooked and cut up
- salt and pepper to taste
Directions:
- Preheat oven to 425F.
- Melt butter (or coconut oil) over medium heat. Add flour, onion, salt and pepper. Stir. It’ll probably be somewhat clumpy, which is fine! Remove from heat.
- Stir in broth and milk. Heat to boiling and stir constantly. Boil and stir for 1 minute.
- Add in veggies (rinsed and thawed) and chicken. Remove from heat.
- Bake at 425F for 25-35 minutes or until golden brown.
This recipe was adapted from Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
Yum Yum YUM!!!!!!!!!!!!!!!!!!!!! pinning this right now!
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Yum!!! I’ve had a post on my mini-chicken pot pies in the works for weeks! Thanks for reminding me to get that one done!
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