As the weather cools, people are ready for “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 I make homemade chicken pot pie, I serve it with creamy mashed potatoes on the side or fresh baked biscuits.

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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)

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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

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Be sure to share this recipe with your friends!