Chicken Pot Pie
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- 1/4 cup butter
- 1 teaspoon minced onion (dried)
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 1/3 cup whole wheat flour
- 1 1/2 cups chicken broth (or use 2 bouillon cubes or 2 teaspoons bouillon granules & 1 1/2 cups water)
- 1 1/2 cups milk
- 2 cups chopped, cooked chicken
- 2 cups leftover vegetables (canned or frozen, slightly thawed)
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 prepared pie crusts (see note below)
Preheat oven to 400 degrees.
Melt the butter in a large skillet. Add the onion and garlic and stir. Once butter is melted, stir in the flour until smooth and bubbly.
Slowly add the chicken broth and milk. Cook and stir until the mixture boils. Boil for 1 minute.
Stir in the chicken, vegetables, salt and pepper. Cook for a few minutes to heat everything through and to blend flavors.
Line a large pie plate with one crust. I use a very large glass pie plate. I think it is a 10-inch one. Pour the chicken and vegetable mixture into the crust. Arrange the top crust over the pan and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape.
Bake at 400 degrees for about 40 minutes, or until the top is brown.
Note: If you use the pie crust recipe on my website that makes 20 crusts for the freezer, then I use 3 crusts for this recipe. I divide the 3rd crust in half and add to the other two crusts to make 2 larger crusts. I found that using 2 crusts was not quite enough to cover my huge pie plate. Besides, I LIKE the crust and wanted to make sure I had them thick enough!
Serve with a large lettuce salad for a yummy meal! This is one of my family’s favorites!