Chicken Pot Pie
"This actually was adapted from a 1912 cookbook I found...the recipe was incredibly complicated...I was almost expecting to see "pluck the chicken" as one of the steps! This is my lazy version - and it's so easy and tasty!"
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4-5
ingredients
- 2 frozen 9-inch deep dish pie shells
- 1 (12 1/2 ounce) can canned chicken
- 1 (5 ounce) can canned chicken
- 2 tablespoons onions, finely minced
- 3 tablespoons butter
- 4 tablespoons flour
- 2 cups chicken broth
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup potato, peeled and diced into small pieces
- 1⁄4 cup carrot, chopped
- 1⁄4 cup peas
directions
- Defrost pie crusts, poke holes in bottom and sides of one.
- Preheat oven to 425.
- Place chicken, carrots, peas, potato and onion in bottom crust.
- Make the sauce- melt the butter, then add the flour and blend thoroughly.
- Slowly add the broth, salt and pepper and blend until mixture thickens.
- Pour over the chicken mixture in the crust and seal with the top crust.
- Use a sharp knife to make a couple of slits in the top.
- Bake at 425 for 25-30 minutes.
- If crust gets too dark cover with foil.
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Reviews
-
Very good. Next time I will zap the potatoes in the micro for a short time and add some more seasonings. Even though we chopped the potatoes nice and small they were a little underdone. We still enjoyed it as it was and will keep the recipe and improvise with it. -
This is one of those recipes that make you wonder why in the world you ever bought frozen, premade pot pies in the first place. I've made it twice and both times it did not disappoint. Both times I made it, I only bought the regular-sized crusts, not the deep dish, as the brand I preferred didn't make deep ones. There was quite a bit of leftover "sauce" the first time. I cut it in half the second time and it didn't quite make enough. Next time though, I think 1.5 cups of stock will do the trick! This is excellent and the onions sort of melt right into the sauce when it's baked. I will make this again and again! -
Great recipe! I've made it seveal times with left-over roasted chicken. I also substitue whatever fresh vegetables we have and boil them for 5 minutes first. Delicious! -
Loved this! The sauce is so easy to put together, and would also make a quick and tasty gravy for chicken on it's own. I did use leftover roasted chicken (that had already been plucked,lol), but the rest of the recipe was to the letter. Will definitley make again. Thanks!
RECIPE SUBMITTED BY
<p>Hey all! I am a weekend cook....hence the lazy gourmet title.</p>
<p><br />I'm a veterinary technician with an animal shelter in Chicago. I take care of approximately 150 cats and 20 dogs on any one day in the rehabilitation unit. It's a good feeling job. <br /><br />I've been married to a keeper who I just celebrated my 13th anniversary with. We have our furry children - right now seven cats, two rabbits and two guinea pigs, along with my current foster dog who is recovering from a stint at a puppy mill (BOO HISS PUPPY MILLS). <br /><br />So enjoy my recipes! <br /><br />lazy</p>
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