As the weather cools, people are ready for some delicious “comfort food,” am I right? What exactly is comfort food? It encompasses the tummy-warming dishes that make you smile! Awesome casseroles, homemade soups and, of course, homemade chicken pot pie are all in that group.

When we make homemade chicken pot pie in our family, we serve it with creamy mashed potatoes on the side or fresh baked biscuits.

Here is my recipe…

Classic Chicken Pot Pie Recipe

Ingredients

2 refrigerated prepared pie crusts (room temp)

1/3 cup butter

1/3 cup finely chopped onion

1/3 cup all-purpose flour

1/4 tsp salt

dash pepper

1 ¾ cups chicken broth

½ cup milk*

2 ½ – 3 cups cooked, diced chicken

2 cups frozen peas and carrots (thawed)

*For those who avoid lactose, this recipe works really well with lactose-free milk, instead!

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Directions

Preheat oven to 425°
1. Precook chicken in a non-stick skillet and cut into small bite sized pieces.*
2. Melt butter in a sauce pan on medium heat.
3. Sprinkle in salt and pepper.
4. Add onion and sauté till soft, about 2 minutes.
4. Stir in flour.
5. Add chicken broth and milk, gradually while stirring. Stir until sauce thickens.
6-8. Mix in thawed peas and carrots and chicken.
9 & 11. Spoon filling into prepared pie dish with one uncooked pie crust in it.
10. Using a cookie cutter, cut out center of the other pie crust.
12. Put that crust on top of your pot pie and flute the edges.
BAKE for approximately 40 minutes on 425°**
Cool 10 minutes. Cut and serve.
Serves 6.

LE TAUCI Ceramic Pie Pans for Baking, 9 Inches Pie Plate for Apple Pie, Round Baking Dish, 36 Ounce Fluted Dish Pie Pan, Set of 2, White

*Tip – leftover turkey can be used in place of cooked chicken.

**Tip – cover the edges of the pie with aluminum foil for the first 30 minutes to prevent burning. Remove and continue baking the final 10 minutes to bring it to a nice golden brown.