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  1. #1
    Senior Member
    Join Date
    Feb 2011
    Milwaukee, Wisconsin, United States

    Family Sized Chicken Pot Pie

    Chicken Pot Pie

    13x9x2 pan of it to be exact. Halve the recipe to make a more manageable one for smaller crowd.

    1 pkg. frozen peas and carrots and corn (this is amt. called for in smaller pie, but I like less veggies in mine)
    2/3 c. butter (No, this isn't diet food..its comfort food *S*)
    2/3 c. flour
    2/3 c. chopped onion
    1 tsp. salt
    1/2 tsp. pepper
    3 1/4 c. chicken broth (I usually use a good stock base and boiling water)
    1 1/3 c. milk
    5-6 c. cut up cooked chicken OR turkey
    2 pkg. pie pastry (4 rounds, enough for 2 two-crust pies)

    Rinse veggies in cold water to separate, drain.
    Melt margarine in pot, and add onion. Cook carefully over low heat so that onions wilt and butter is nice and bubbly. Add flour, salt and pepper. Continue cooking till all is blended well and a nice golden color. (your roux, if a deeper flavor is desired, continue cooking till a light toasty brown). Whisking constantly, add in chicken broth and milk. Slowly bring up to a boil, stirring occasionally. When boil is reached whisk for one minute. Remove from heat.
    In large bowl, mix chicken, veggies and sauce. Pour over pastry lined pan. Lay over top crust(s), seal and vent. Place in 425 degree oven for 35 minutes.

    You can use leftover Turkey after Thanksgiving for this too.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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    Last edited by LariP; 01-19-2013 at 07:27 AM.

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