Wednesday, December 31, 2008

My Favorite Chicken Pot Pie

1/3 c. butter
1/3 c. chopped sweet onion
1/3 c. flour
1/2 tsp. salt
pepper
1/2 c. milk
1 can (14 oz) chicken broth
4 oz. velveeta cheese, cut in chunks

Make roux, add milk and broth until thickened and boiling. Add cheese until melted. Add Old Bay Seasoning and garlic powder (about 1/2 - 1 tsp. each).

Add 2 1/2 to 3 cups cooked & cubed chicken breast
3 c. pre-cooked potatoes (cubed), broccoli & cauliflower (frozen) -- cooked al dente and well-drained. Heat until warm, but not bubbly.

Mix together and put into Pillsbury pastry-lined deep dish (Pampered Chef) pie plate. Should be heaping full and plenty of liquid (but not too thin)

Top with another pie crust and tuck under bottom crust -- make fancy edge and make 2-3 slits on top.

Bake at 425 degrees for 15 minutes. Cover edge of crust with foil and bake 20 more minutes or until bubbly and crust is brown.

Let rest for 10 minutes, slice and serve. It is always a hit and great comfort food for the family!

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