Tuesday, October 2, 2012

The Best Chicken Pot Pie Ever To Grace Your Oven


This chicken pot pie is so good that your kids won't mind eating their vegetables!

Chicken Pot Pie
1 30-oz refrigerated pie crust
4 cups chicken, cooked and chopped
2 cups chicken broth
16 oz frozen mixed vegetables, thawed
1 ½ cups potatoes, diced
1 cup chopped celery
1 cup onion
1 cup half-and-half
½ cup butter
½ all-purpose flour
1 tsp salt
¼ tsp pepper

Preheat the oven to 400° F. Take the pie crust out of the refrigerator and let it come to room temperature.

Sauté potatoes in butter in a Dutch oven for 5 minutes. Add thawed frozen veggies, onion and celery and sauté for another 10 minutes. Gradually add the flour to the mixture and stir for at least one minute.

Combine the half-and-half and broth and slowly stir it into the vegetable mixture. Using medium heat, stir until the mixture is thickened and bubbly. Stir in the salt, pepper, and chicken. Set aside.

In a 9x13 casserole dish, spray with nonstick cooking spray and spread pie crust onto the bottom. Add the filling and cover with the rest of the crust, cutting vents into the top. Bake until golden brown, about 40 minutes.

Serve and take in the praise you're sure to get!

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