Homemade chicken pot pie is one of Randy's favorite meals that I make. It is so incredibly easy and so much healthier than buying store bought. (Have you ever checked out the sodium on those things? It's a wonder someone hasn't had a heart attack while eating one of those.)
Chicken Pot Pie
Courtesy Betty Crocker (with minor changes)
1 box (10 oz.) frozen peas and carrots - I use frozen peas and canned diced carrots. I can't seem to find frozen peas and carrots without corn. I don't care for frozen corn.
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup low sodium chicken broth
2/3 cup milk
2 1/2 -3 cups cubed, cooked chicken
2 pie shells - You can make your own, but I really like the pre-made Pillsbury pie crusts that you can find in the refrigerated section of the grocery store.
1. Rinse frozen peas and carrots in cold water to separate; drain.
2. In a 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute or until mixture thickens. Stir in chicken, peas and carrots; remove from heat.
3.Pre-heat oven to 425 F.
4. Make pastry. Roll two-thirds of the pastry (or if you are using bought pie shells, use only 1 shell) into a 9 1/2 inch round pie pan. Pour chicken mixture into pastry-lined pan.
5. Roll remaining pastry onto chicken mixture. Turn edges of pastry under and flute. Make sure to cut slits into your top pie shell so that you don't have chicken mixture pouring out the sides while baking.
6. Bake 35 minutes or until golden brown.
The best part of this meal for me is the left over chicken mixture. DO NOT overfill your pie shells or you just might have a major mess in the bottom of your oven. I like to reheat this and eat it the next day. Since there doesn't ever seem to be left over pot pie!