Chicken Pot Pie
Chicken Pot Pie is a classic comfort food. Filled with chicken and vegetables in a creamy filling, surrounded by a flaky, golden crust, this pie has long been a family favorite. This recipe uses rotisserie chicken and refrigerated pie crust, making it easy and quick to prepare.
Ingredients
- 1 cup butter (2 sticks)
- 1 cup all-purpose flour
- 1 cup chopped onion
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1-2 tsp salt (to taste)
- 1 tsp pepper
- 5 1/2 cups chicken broth
- 2 cups milk
- 6-8 cups cooked chicken, chopped
- 30 oz frozen mixed vegetables
- pie crust for two double-crust pies
Instructions
- Preheat oven to 425F / 218C / gas mark 7.
- Rinse vegetables in cold water to separate, drain.
- Melt butter in large pot over medium heat. Add onions and saute for 5 minutes to soften. Add the sage and thyme and stir for about a minute until the herbs are fragrant. Stir in flour, salt, and pepper. Continuing stirring constantly until bubbly. Cook and stir for about 5 minutes. Keep scraping the bottom of the pan to ensure it doesn't burn. Remove from heat.
- Slowly pour in broth while whisking. Return to heat. Pour in milk while stirring. Heat to boiling, stirring constantly. Once the mixture comes to a boil, continue stirring for one to two minutes, until thickened.
- Add chicken and vegetables to pot. Cook on medium-low until heated through, about 10 minutes.
- While the mixture is cooking, prepare pie crusts. Place crust in two pie pans. Pour filling into each crust. Top with second crust and flute edges. cut slits into top to vent.
- Bake for about 30-35 minutes or until golden. You may need to cover the edges of the crusts with foil to prevent browning too quickly. If the tops start browning too quickly, lay a piece of aluminum foil over the top.
- Let pies cool for at least 20-30 minutes before cutting to allow the filling to cool and thicken.
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